Can be prepared in 45 minutes or less but requires additional unattended time.

7 large garlic cloves
1 pound medium shrimp (about 32)
2 tablespoons chopped fresh rosemary leaves
1/2 cup plus 2 tablespoons extra-virgin olive oil
5 slices firm white sandwich bread, crusts removed,torn into pieces
1/4 cup sliced blanched almonds, ground fine in a food processor
6 tablespoons fresh lemon juice
sixteen 8-inch bamboo skewers, soaked in water 30 minutes

Chop 2 garlic cloves coarse and in a bowl stir together with shrimp, rosemary, and 2 tablespoons oil. Marinate shrimp, covered and chilled, at least 1 hour and up to 24.

Prepare grill.

In a small bowl soak bread in 1/4 cup water 15 minutes and squeeze out excess water.

Chop remaining 5 garlic cloves fine and in a food processor purée with almonds, bread, and salt to taste until fluffy and very smooth. With motor running add remaining 1/2 cup oil in a slow stream, blending until sauce is emulsified, and blend in lemon juice. Transfer dipping sauce to a small bowl.

Thread 2 shrimp onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.

Serve shrimp satés.