Grilled Shrimp with Tarator Sauce
- 2 ¾ pounds (about 50) fresh large shrimp, peeled and deveined
- Tarator Sauce
- ½ cup extra-virgin olive oil
- 4 fresh rosemary sprigs
- 2 large garlic cloves, thinly sliced
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. Thread 5 shrimp on each of 10 long metal skewers (or wooden ones soaked in water), leaving space...