If you have the rosemary stems, remove the rosemary needles in the middle and set aside. If you don’t have the stems, take your bunch of bunch of rosemary, reserving a few sprigs to throw on the grill, and remove the needles- you will need approximately 1/4 cup of rosemary needles for the marinade.

Next, take the rosemary needles/leaves and add to a bowl that will be used for making the marinade.

Add the olive oil, garlic and 2 tbsp of lemon zest then combine with a stick blender to create a seasoning paste or “slather”.

Let the shrimp marinate in the slather for 30 minutes.

Meanwhile, you can go prepare your grill while they marinate.

While the coals are doing their thing in the chimney starter, use a very sharp knife to thinly slice the lemon into 1/8” slices. The thinner the better as they will be more malleable to go onto the skewers.

Next, thread the shrimp onto the rosemary skewers and alternate shrimp with lemon slices that are folded in half. If you don’t have the rosemary skewers, just use regular bamboo skewers (don’t forget to soak them in water beforehand).

Prepare your PitBarrel Cooker for cooking on the grill grates.

Once your charcoal is ready to go and you are ready to put your skewers on, throw a few rosemary sprigs on the coals for some additional smoke. This will add some nice additional flavor to the shrimp.

Get the grill nice and hot and grill the shrimp only a few minutes on each side, looking for them to turn pink and being careful not to overcook.

While grilling the shrimp, throw the remaining lemons on the grill until they get charmarks (These will be served with the shrimp and make for great presentation, plus the grill makes them extra juicy for squeezing on the shrimp right before serving)

Once they’ve turned pink, take them off and enjoy a flavorful dish that is a true crowd pleaser!