Heat Haiku... and a Recipe

the shrimp on the grill
bush denies the terra's heat
crustaceans cannot

Spiedini di Gamberoni

3 lbs large SHRIMP peeled and deveined
6 long branches of ROSEMARY, leaves removed to make skewers, and leaves
reserved if grilling the shrimp, or wooden skewers
Grated zest and juice of 2 LEMONS
1/4 cup LIMONCELLO
2 bunches OREGANO, leaves only, cut into chiffonade
1/4 cup EXTRA-VIRGIN OLIVE OIL

1) Divide the shrimp into 6 equal portions, and skewer them on the rosemary branches.

2) In a baking dish or casserole large enough to hold the skewers in a single layer, combine the zest and the juice, limoncello, oregano and olive oil. Place the shrimp in the marinade, turning the skewers so the shrimp are well coated. Cover and place in the refrigerator and marinate for 3 hours.

3) Preheat the grill or broiler

4) If using a charcoal grill, just before cooking the shrimp, scatter the rosemary leaves over the coals. Remove the shrimp from the marinade, and grill or broil for 3 minutes. Turn, baste with the marinade, and cook for 1 minutte more, or until just cooked through. Serve hot, or allow to cool at room temperature.