Recipe: Shrimp on Rosemary Skewers

Makes 6 servings 2 cups each, leaves only: loosely packed parsley, packed basil

2 cups fresh bread crumbs

1/4 cup extra-virgin olive oil

1/2 teaspoon coarse salt

Freshly ground pepper

2 pounds large shrimp, peeled, deveined

12 large rosemary sprigs, prepared as skewers, optional, see note

2 lemons, cut into wedges

1. Combine the parsley, basil, bread crumbs, olive oil, salt and pepper to taste in a food processor; pulse until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl. Add shrimp; toss to coat well.

2. Skewer 4 or 5 shrimp on each rosemary sprig. Place skewers in the bread-crumb mixture; press to coat shrimp well; transfer to a platter. Refrigerate 30 minutes.

3. Prepare a grill for medium-high heat. Place skewers on the grill; cook, turning once, just until the shrimp are opaque throughout and some of the crumbs are browned, 2-3 minutes per side. Transfer to a serving platter; serve with the lemon wedges.

Notes: In "Mario Batali Italian Grill," the author suggests using rosemary sprigs as skewers to "impart an herbal fragrance to the shrimp." Regular skewers can be substituted. To make rosemary sprig skewers, pull off the leaves, except for a tuft at the top, from sturdy sprigs at least 8 inches long. Cut the bottom of the sprig at an angle to make a sharp point. Soak in water at least 2 hours before using.