Grilled Shrimp With Tarator Sauce

1. 1

   Place first 3 ingredients in a large shallow baking dish, and toss well. Squeeze rosemary sprigs lightly to release flavor, then tuck down into shrimp mixture. Cover and refrigerate 3 to 4 hours.

2. 2

   Thread 5 shrimp on each of 10 long metal skewers (or wooden ones soaked in water), leaving space between shrimp. Grill, covered with grill lid, over high heat (500u00b0 to 550u00b0), 1 1/2 minutes on each side or to desired degree of doneness. Serve hot or at room temperature with Tarator Sauce.

3. 3

   Note: Shrimp may be broiled in the oven rather than grilled. Simply broil 4 inches from heat 2 to 2 1/2 minutes on each side or to desired degree of doneness.

* Per serving · 4 servings · Values may vary.

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