1. Place first 3 ingredients in a large shallow baking dish, and toss well. Squeeze rosemary sprigs lightly to release flavor, then tuck down into shrimp mixture. Cover and refrigerate 3 to 4 hours.
2. Thread 5 shrimp on each of 10 long metal skewers (or wooden ones soaked in water), leaving space between shrimp. Grill, covered with grill lid, over high heat (500° to 550°), 1 1/2 minutes on each side or to desired degree of doneness. Serve hot or at room temperature with Tarator Sauce.
Note: Shrimp may be broiled in the oven rather than grilled. Simply broil 4 inches from heat 2 to 2 1/2 minutes on each side or to desired degree of doneness.