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Remove most of the rosemary leaves from each sprig, leaving about 1 inch of leaves at the top (save leaves for another use). Soak sprigs in cold water for at least 2 hours or overnight if possible.
In a large bowl, stir together basil, oil, garlic, lemon zest and juice, chile flakes, salt and pepper. Add shrimp and toss well to coat. Let sit for 10 minutes.
Drain rosemary skewers. Thread shrimp onto skewers, dividing evenly.
Heat a large cast-iron skillet or grill pan over medium-high heat until hot. Working in batches, cook shrimp until just opaque in the center, 3 to 4 minutes per side. Serve immediately with lemon wedges and a sprinkle of fresh basil.