Ingredients

• 15 fresh rosemary sprigs* (See Cook's Note)
• 1/4 cup olive oil
• 1 1/2 tablespoons fresh lime juice
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon chipotle chili powder*** (See Cook's Note)
• Salt and freshly ground black pepper
• 1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
• 2 limes, sliced into wedges, for serving

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Instructions

1. Watch how to make this recipe.
2. Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
3. Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.