Shrimp Shish Kebabs - Spiedini di Scampi

• 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

1. Divide the shrimp into four equal portions and skewer them on each of the four rosemary branches.
2. In a large, non-reactive 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.
3. Cover, place in the refrigerator and allow to marinate for 30 minutes.
4. Preheat the grill or broiler.
5. If using a charcoal grill, just before beginning to cook the shrimp, scatter the rosemary leaves over the coals.
6. Cook each skewer for three minutes, then turn and cook for 1 minute more, basting with marinade.
7. Serve either hot, or cooled.

giant shrimp, long branches rosemary, lemons, limoncello, bunches oregano, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/shrimp-shish-kebabs-spiedini-di-scampi-recipe.html (may not work)