Grilled shrimp

Thaw the shrimp (15–16 pcs) in the refrigerator for 10–12 hours.

Make a cut along the back through the shell. Remove the intestine. Leave the shell on.

Mix olive oil (50 ml), lime juice (1 pc), garlic (3–4 cloves), rosemary (a few sprigs), salt (to taste), black pepper (to taste), and ground chili (optional). Blend the marinade until smooth.

Add the shrimp to the marinade. Mix thoroughly. Cover and refrigerate for 1.5–2 hours.

Preheat the grill or grill pan to high heat. Place the shrimp on it. Cook for 1.5–2 minutes on one side until the shell turns red. Flip them over. Cook for another 1–2 minutes.

Remove from heat immediately, do not overcook. Serve hot with a lime wedge (1/2 pc).