6 (6-8 inch) Rosemary sprigs
12 Large Shrimp, peeled and deveined (keep tails on)
2 teaspoon Olive Oil
3/4 teaspoon Seasoned Salt
3/4 teaspoon Garlic Powder with Parsley
Remove rosemary leave to within 2 inches of the tip. Soak sprigs in water for 4 hours. Remove sprigs from water. Skewer 2 shrimp per sprig. Brush each side of shrimp with oil and sprinkle with Seasoned Salt and Garlic Powder with Parsley. Grill over medium-high heat, until shrimp turn opaquie and pink about 2 to 4 minutes. Turn once during grill time.
Recommended wine pairing: Chardonnay, Moscato or Sweet Red