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Originally Posted by 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
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.

I love grilling shrimp and the hardest part is knowing when to take them off the grill. Old Bay all the way in VA.