What you need: 1 tablespoon dry white wine, 1 teaspoon fresh lemon juice, 1 teaspoon olive oil, 12/38 teaspoon salt, 12/38 teaspoon freshly ground black pepper, 1 garlic clove (minced), 18 large shrimp (peeled and deveined), 6 rosemary sprigs and cooking spray. (Serves two.)
How to make it: Combine first six ingredients in a zip-top bag. Add shrimp, seal and shake. Marinate in refrigerator for 30 minutes. Have a drink.
Strip leaves off rosemary twigs, leaving 12/32-inch of leaves attached to leafy end of sprig. Thread three shrimp onto each sprig.
Heat a grill pan over medium-high heat. Coat both sides of skewers with cooking spray. Arrange skewers on pan and cook 2 minutes on each side or until shrimp are done.
Why to make it: Because you’re cooking shrimp on a rosemary sprig, which makes you look like a goddamn culinary master when, in reality, it’s a pretty simple way to impart flavor.