15 fresh rosemary sprigs* (See Cook's Note)
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro leaves
1 teaspoon chipotle chili powder*** (See Cook's Note)
Salt and freshly ground black pepper
1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
2 limes, sliced into wedges, for serving
*Make sure to buy rosemary sprigs with thick stems. Some rosemary twigs are very flimsy; you want the kind that are like a small twig, which will be strong enough to hold the shrimp. **Use the exact same marinade on chicken breasts and whole chickens for roasting. It's also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed. Drizzle the sauce over the fish and serve! ***The chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned "in adobo" which is a sauce made with ground chiles, herbs, vinegar and spices. For this recipe, we will use the chipotle powder. Both types are sold in most supermarkets.
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