24 large shrimp,
2 garlic cloves, finely chopped,
3 shallots finely chopped,
5 to 6 tbsp. rosemary-olive oil,
1/2 bunch chives, finely chopped,
1 tsp. ginger,
the juice of 1 lemon,
colored salt for decoration, pepper.
Shell the shrimp, keeping the tail. Use skewers previously soaked in water to skewer the shrimp.
Sprinkle with lemon juice and rosemary-olive oil, coat with shallots, garlic and ginger.
Let the brochette marinate for at least 1 hour. Cook the skewers in a skillet. Season.