1. In a large bowl, toss shrimp with olive oil and garlic slices. 2. Crush rosemary slightly with fingers and tuck down into shrimp. 3. Cover and refrigerate for 3-4 hours. 4. In the meantime, make sauce: 5. Cut crusts from bread slices and tear into 1" pieces. 6. Combine bread pieces, pine nuts, lemon juice, water, garlic cloves, salt and pepper in a blender or food processor for 30 seconds. 7. Scrape down sides and blend for 30 more seconds or until smooth. 8. Cover and chill until ready to use. 9. Thread shrimp onto skewers, (about 5 on each). 10. Grill covered with grill lid over high heat (500-550 degrees Fahrenheit) for 1 and 1/2 minutes per side. 11. Serve hot or at room temperature with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
