Combine the oil, cane syrup, wine, shallot, lemon juice, Tabasco, rosemary, and thyme in a shallow dish. Thread the shrimp onto the rosemary sprigs and marinate for 15 to 20 minutes in the mixture. Remove the sprig skewers and place them on the grill until the shrimp are lightly charred, about 2 minutes. Move them to medium heat to finish cooking, about 4 to 8 minutes. Arrange the skewers on the arugula and garnish with the lemon slices. Serves 4.
Recipes from Grilling With Chef George Hirsch by George Hirsch (William Morrow and Company, Inc., copyright 1994 by George Hirsch).
Appetizers
