Shrimp Shish Kebabs (Spiedini Di Scampi)

Directions

1. Divide the shrimp into four equal portions and skewer them on each of the four rosemary branches.
2. In a large, non-reactive casserole, combine the lemon juice and zest, limoncello, oregano and extra virgin olive oil and place shrimp in the marinade, turning skewers to make sure which shrimp are well-coated. Cover, place in the refrigerator and allow to marinate for 30 min.
3. Preheat the grill or possibly broiler. If using a charcoal grill, just before beginning to cook the shrimp, scatter the rosemary leaves over the coals. Cook each skewer for three min, then turn and cook for 1 minute more, basting with marinade. Serve either warm, or possibly cooled.
4. This recipe yields 6 servings.