Baja shrimp brochette with Pimenton and rosemary

Skewer shrimp(head on) on rosemary sprigs ;
Very lightly coat with olive oil;
Place on grill (med/high heat) untill shrimp start turning pink;
Turn once and cook just enough to see the colour change on the flip side;
Put on serving plate and baste with dressing
( Extra virgen olive oil, a bit of smashed garlic,chopped fres parsley,S&P and Spanish smoked paprika )
Squeeze a bit of lemon, pour a glass of good Traminer and enjoy