15 fresh rosemary sprigs (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)
3 tbsp olive oil
1 1/2 tbsp fresh lime juice
2 garlic cloves, crushed
3 tbsp chopped fresh coriander leaves
1 tsp chipotle chilli powder (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 chillies, herbs, vinegar and spices. For this recipe, we will use the chipotle powder. Bo
Salt and freshly ground black pepper
For the prawns
700 g raw medium-sized shrimp, peeled, deveined, tails left intact
1) 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, coriander, chilli 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.
2) Heat a large, wide griddle (or comal) over high heat. Add the skewers and cook for one 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: 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!