1 lb 26-30 shrimp, shelled, deveined and tails left on
5 rosemary sprigs
1 lemon, juiced
1 tablespoon olive oil
1 teaspoon salt
Preheat your grill to high.
In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Brush shrimp with oil mixture and cook on grill for 3 minutes a side. Leave rosemary leaves towards the outside of the grill to keep color.
Serve warm with beurre blanc drizzled over them.