Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 4 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: intermediate

3 pounds giant shrimp U 10 size, peeled
4 long branches rosemary, leaves removed to yield skewers, leaves set aside
2 lemons, zested and juiced
2 ounces limoncello
2 bunches oregano, leaves removed and bruised
1/4 cup extra-virgin olive oil

Divide the shrimp into 4 equal portions and skewer them on each of the 4 rosemary branches. In a large, nonreactive casserole, combine the lemon juice and zest, limoncello, oregano and olive oil and place shrimp in the marinade, turning skewers to make sure that shrimp are well-coated. Cover, place in the refrigerator and allow to marinate for 30 minutes.

Preheat the grill or broiler. If using a charcoal grill, just before beginning to cook the shrimp, scatter the rosemary leaves over the coals. Cook each skewer for 3 minutes, then turn and cook for 1 minute more, basting with marinade. Serve either hot, or cooled.