Shrimp with Rosemary

I learned this on a trip to Paris at Joel Robuchon’s Paris restaurant: Stick a stem of rosemary through extra large, head-on shrimp, brush with garlic and olive oil, salt and either pan-fry them or grill them They are fantastic and low calorie.

ANd from my friend Peggy Knickerbocker and several other cookbooks, I leaned to  simply put different kinds of herbs, olive oil, salt on asparagus,  Brussels sprouts, cauliflower, broccoli, even okra,  sometimes scattered with whole  unpeeled garlic cloves and small chiles and bake in a hot oven for 10-20 minutes.  Presto!