Ingredients

• 1 pound large shrimp, peeled and deveined, tails on

• 2 to 3 rosemary sprigs, woody stems reserved for skewers

• 1 Tablespoon olive oil

• 2 garlic cloves, minced

• zest of 1 lemon

• 1/2 Teaspoon Kosher salt

• 1/4 Teaspoon black pepper

• Pinch of chili flakes, optional

• 1 to 2 lemons, halved

• 1 Tablespoon butter

• fresh parsley or chives, chopped, for garnish

Instructions

Preheat a Wolf Induction Cooktop with a grill griddle or cast iron grill pan over medium-high heat until hot. Lightly oil the cooking surface.

Strip most of the leaves from the rosemary sprigs, leaving a small amount at the top for presentation. Thread the shrimp onto the rosemary stems, piercing them with the tip of a knife if needed.

In a bowl, combine the shrimp, olive oil, garlic, lemon zest, Kosher salt, black pepper, and chili flakes, if using. Toss to coat evenly and allow to marinate for 5 to 10 minutes.

Place the shrimp skewers on the hot grill griddle and cook undisturbed for 1 to 2 minutes, or until lightly charred. Turn and cook for an additional 1 to 2 minutes, until the shrimp are just cooked through.

Place the lemon halves cut-side down on the griddle and cook until deeply caramelized and lightly charred, about 2 to 3 minutes.

Add the butter to the griddle and lightly baste the shrimp. Remove the shrimp from the heat and transfer to a serving platter.

Squeeze the charred lemons over the shrimp and garnish with fresh parsley or chives before serving.