3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 cloves garlic finely minced

1/2 teaspoon hot pepper flakes

12 large shrimp peeled and deveined

salt and freshly ground black pepper 4 twigs of rosemary with thick woody stems about 6 to

8 inches in length 8 slices lemon 1/4 inch thick

salsa: 1 pint red and/or yellow cherry tomatoes stemmed and

halved or quartered 1 clove garlic finely minced

1/2 cup black olives pitted and

coarsely chopped 2 tablespoons finely chopped parsley

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

salt and freshly ground black pepper

In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes. In a shallow dish pour the marinade over the shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.

Preheat a charcoal grill or grill pan on the stovetop.

Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for 2 to 3 minutes per side until just cooked through.

In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper.

Serve the grilled shrimp on a bed of the salsa.