Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 cloves garlic, finely minced
• 1/2 teaspoon hot pepper flakes
• 12 large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 4 twigs of rosemary with thick woody stems, about 6 to 8-inches in length
• 8 slices of lemon, 1/4-inch thick
• 1 pint red and/or yellow cherry tomatoes, stemmed and halved or quartered
• 1 clove garlic, finely minced
• 1/2 cup black olives, pitted and coarsely chopped
• 2 tablespoons finely chopped parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper

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Instructions

1. In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes. In a shallow dish pour the marinade over the shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.
2. Preheat a charcoal grill or grill pan on the stovetop.
3. Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for 2 to 3 minutes per side until just cooked through.
4. In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper. Serve the grilled shrimp on a bed of the salsa.