In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight. In a shallow dish soak skewers in water to cover 30 minutes and prepare grill. To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through. Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through. Garnish shrimp with rosemary sprigs and serve with lemon wedges. Serves 4. Gourmet June 1994
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 1|
|Calories from Fat: 112 (42%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 145.9mg||45 %|
|Sodium 152.2mg||5 %|
|Potassium 493.4mg||13 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 18.1g|
|Protein 23.1g||33 %|
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Calories per serving: 268
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