Grilled Shrimp with Rosemary

4 or 5 large shrimp per person (12 to 15 count) shrimp
1/2 cup olive oil
2 tablespoons fresh rosemary, minced
2 tablespoons lemon zest
1/4 cup lemon juice
1 tablespoon red pepper flakes

Remove legs and veins from the shrimp and leave the shells on. Marinate shrimp 2 to 6 hours in remaining ingredients.

Soak skewers or rosemary stems in water for several hours.

Drain shrimp.

Using 2 skewers for each serving, to keep them from twisting on a single skewer, thread shrimp onto skewers.

Grill over medium hot fire about 3 minutes per side.