Instructions: Chop 1 garlic clove coarsely and in a bowl stir together with shrimp, rosemary, and 1 tablespoon oil. Marinate shrimp, covered and chilled, up to 24 hours.

Prepare grill or preheat grill pan.

In a small bowl soak bread in 1/4 cup water 15 minutes and squeeze out excess water. Chop remaining garlic cloves fine and in a food processor puree with almonds, bread, and salt to taste until fluffy and very smooth.

With motor running add remaining oil in a slow stream, blending until sauce is emulsified, and blend in lemon juice. Transfer dipping sauce to a small bowl.

Thread 4 shrimp onto each skewer and grill on an oiled rack or in grill pan until just cooked through, about 2 minutes on each side.

Serve sates with dipping sauce at room temperature.

Yield: 2 servings

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