1 large lemon juiced, (about 1/4 cup)
1/3 cup olive oil
2 Tablespoons finely chopped rosemary
3 cloves minced garlic
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Whisk all ingredients together in a bowl. Cover shrimp with marinade, turning to coat. Set aside, about 30 minutes, and up to an hour. Discard marinade. Thread shrimp on bamboo or metal skewers, about 4 shrimp per skewer. Grill or broil shrimp over medium heat, about 3 minutes per side, or until just done and pink.