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This makes a great company or special occasion meal and is very simple. It's asparagus season & I like to serve these with asparagus that have been grilled at the same time.

Lg. prawns (13/15 per lb.) 3 to 5 per person
1/2 C extra virgin olive oil or more if needed
1 rounded Tbls. Garli Garni or Lemon Garli Garni
As many fresh bush rosemary branches as servings. 8 to 10 inches long.

Prepare rosemary by stripping the leaves off up to about 2 inches from the top. With a paring knife sharpen the points slightly. Reserve some of the leaves for the marinade.
If you don't have access to rosemary use regular Bamboo skewers & soak in water before using.

Make the simple marinade by combining the olive oil, Garli Garni and some coarsely chopped Rosemary leaves.

Peel the prawns & place in a lidded glass or plastic container with the marinade. Marinate for one hour in the refrigerator if thawed or the counter if frozen, turning occasionally.

Prepare the grill to medium hot coals. String the prawns on the skewers and grill on 1 side until they turn pink (about 3 mins.) Turn and grill on the other side for about another 3-5 mins. basting with the oil mixture & sprinkling with a little more Garli Garni (to taste). Don't overcook. Garnish with lemon wedges.

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