This recipe is adapted from one created by Chef Claire Criscuolo, co-owner of Claire's Corner Copia and Basta, both in New Haven, Connecticut. Rosemary branches that double as skewers give the shrimp in this salad a wonderful aroma and a festive appearance. Chef Criscuolo uses mild, wine-friendly golden balsamic vinegar and limoncello in the vinaigrette. She likes the organic golden balsamic from Spectrum Organics in California (www.spectrumorganics.com) and recommends organic products throughout the recipe. Food-safety note: Don't try to save time or dishes by basting the shrimp right from the salad dressing. Instead, use a separate bowl for the dressing that will be used for basting. By not doing so, you could contaminate the rest of the salad dressing with raw seafood juices that might contain bacteria. Any bacteria on the shrimp will be killed during grilling, but if you baste the shrimp, dip your brush back into the uncooked dressing and then dress your salad, you could spread foodborne illness.
Wine recommendations: Criscuola's recommendations are all Italian: Sauvignon Blanc from Friuli, Greco di Tufo from Campania or a sparkling Prosecco.