Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve these simple grilled shrimp with Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.
Recipe from Fine Cooking Magazine
1 pound jumbo shell-on shrimp (16 to 20 per pound), preferably deveined
2 tablespoons olive oil
Prepare a medium-high gas or charcoal grill fire. When the grill is ready, use long-handled tongs to put the shrimp on the cooking grates, arranging them across the grates so they don't fall through. Grill, turning halfway through cooking, until the shrimp curl and become pink, 2 or 3 minutes per side. Transfer to a platter. Serve immediately with the dipping sauce of your choice, or chill to use in a seafood salad or a cold shrimp cocktail.