| 3 | tb | Extra virgin olive oil |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Grated lemon zest |
| 2 | | Cloves garlic, finely minced |
| 1/2 | ts | Hot pepper flakes |
| 12 | lg | Shrimp, peeled and deveined |
| | Salt and freshly ground black pepper |
| 4 | | Twigs of rosemary with thick woody stems, about 6 to 8-inches in length |
| 8 | sl | Lemon, 1/4-inch thick |
| | SALSA |
| 1 | pt | Red and/or yellow cherry tomatoes, stemmed and halved or quartered |
| 1 | | Clove garlic, finely minced |
| 1/2 | c | Black olives, pitted and coarsely chopped |
| 2 | tb | Finely chopped parsley |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Extra virgin olive oil |
| | Salt and freshly ground black pepper |
