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["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.", "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.", "*Cook's Note: Make sure to buy rosemary sprigs with thick stems.", "Some rosemary twigs are very flimsy; you want the kind that are like a small twig, which will be strong enough to hold the shrimp.", "**Cook's Note: Use the exact same marinade on chicken breasts and whole chickens for roasting.", "It's also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed.", "Drizzle the sauce over the fish and serve!", "***Cook's Note: The chipotle chile is a smoked, dried jalapeno.", "They can be found dried, pickled or canned ""in adobo"" which is a sauce made with ground chiles, herbs, vinegar and spices.", "For this recipe, we will use the chipotle powder.", "Both types are sold in most supermarkets."]
