Ingredients:
2 dozen jumbo shrimp

For the Marinade:
1  1/2 cups olive oil
3-4 cloves of chopped garlic
2 tbsp fresh rosemary chopped
salt and pepper

For the sauce:
4 large peeled and seeded tomatoes diced
1 medium diced onion
2 cloves minced garlic
1 cup white wine
2 tsp fresh chopped rosemary (or basil)
1/4 lb unsalted butter
1 tsp smoke flavor

1. Combine marinade ingredients and marinade shrimp for 24 hours in refrigerator.
2. Peel rosemary leaves off the stem and soak stems in warm water for 10 minutes.
3. Place 3-4 shrimp on each stem.
4. Broil or grill the shrimp (timing based on size of shrimp).
5. Skewer shrimp if not already done when grilling.
6. In saucepan, add oil and onions and saute until onions are carmelized (light brown).
7. Add garlic, tomato, wine, and 1/2 tsp smoke flavor.
8. Reduce liquid to half.
9. Add salt, rosemary, and lower heat.
10. Add buttern when melted down to taste.
11. Add the rest of the smoke flavor.
12. Pour 2oz of the sauce on each serving plate.
13. Place shrimp skewer over the sauce.