Claim to fame:
Myers is the chef and owner of Comme Ca Los Angeles
and at The Cosmopolitan of Las Vegas
24 shrimp, peeled (16-20 count)
8 rosemary sprigs, leaves removed
1/4 cup olive oil
1/2 lemon, in sections
fresh ground black pepperDirections: 1.
Soak the rosemary sprigs in water for 15 minutes prior to preparation. 2.
Skewer three shrimp per piece of rosemary, using the fat end of the sprig to go through the shrimp.3.
Season with salt and pepper and grill 2-3 minutes per side until shrimp is just cooked (lightly curled and opaque). Actual time will vary due to differences in grills.4.
When cooking is finished, remove from grill and squeeze the juice of the lemon over the shrimp.