[BDBohnzie]

Oh, and if we're sharing recipes, here's a very basic one for shrimp:

1 lb 26-32 count shrimp
Skewers (soak in water at least 30 minutes before using)
Extra Virgin Olive Oil
Old Bay (or seasoning of choice, being from MD, Old Bay it is)

De-vein and peel shells off of shrimp and pat dry with paper towel
Put shrimp on skewers, as many as will fit without touching (at this size, 5-6/skewer)
Brush both sides of shrimp with oil
Liberally apply Old Bay to both sides of shrimp
Put on heat source until shrimp is opaque

I've done this on a Foreman grill, on a stovetop griddle/grill and on my outdoor grill, and you can't go wrong with any of them.

This recipe is a nice addition to a meal (Surf and Turf). Go with a larger count if you are making this a meal on its own, go smaller if you want to make tacos. I usually use the 26-32 count because they are a decent size and I can usually get them on sale for $6/lb.