Grilling shrimp

I have a little leftover mahi mahi from last Friday night. It's a little short for my dinner tonight, so I picked up a half dozen 16 count shrimp to join the grilled fish. I have leftover seasoned butter.

How would you go about grilling the shrimp?

sprinkle lightly with tony's and grill. It doesn't take long.

They're peeled and devained. Would you butterfly them a little?

easiest is to take a small piece of aluminum foil with edges turned up to form a pan, lay in the shrimp, place butter pats around the shrimp, season with Tony's and just as the shrimp start to turn pink, poke holes in aluminum foil to allow the butter to run out on the hot grill which will throw up a bunch of smoke ... remove shrimp, drain rest of butter over shrimp and enjoy

I wrap bacon around mine and grill them.

If you can get wild shrimp it taste much better, most of the stuff you get in a store is farm raised..

Most restaurants way over cook shrimp. You control that by careful watching. I'm hungry.

Leave the last shell segment and tail on if you can and butterfly a little more than the deveining process does.
Melt your seasoned butter and put it in a bowl with your seasonings and mix well. I like to also add a little citrus, sweet chili sauce and Sriracha.
Toss your shrimp in the bowl to cover well. You can put them on a skewer and grill them,or take your chances and just place them on the grates. I like to throw them on a cast iron flat griddle on the grill with some butter and toss them around for about two minutes. My choice of dry seasoning is rosemary/garlic.

Im no pro at grilling shrimp but have don't it a few times and never been disappointed.

What is the benefit of butterflying them?

Let's them cook faster and more evenly.
Plus makes them a little prettier if your into such things.

Bill, we like to add a bunch of HorseRadish and fresh squeezed lemon to some BBQ sauce and baste them with that. You can do all that buttery stuff on your stove.

...makes a nice place to put the sliver of fresh jalapeno before you put the oyster on to wrap in bacon!!

DANG! That sounds gooood.

I leave mine in the shell if I'm grilling them (I think it helps to keep them from drying out.) First marinate them in the frig for 2-4 hours by submerging them in a can of beer and the juice from 1 squeezed lime. Put them directly on nice and hot section of the grill. Flip them over once they start turning pink and take them off the grill when they curl up (probably 3-5 minutes cook time in total depending on the fire.) I like to serve them with drawn butter and a cold beer.

I have even grilled them shell on and eaten the shell, give a nice crunch.

+1
Look for "Wild Caught" at stores. worth the higher price per pound

Especially Gulf shrimp..good point!

If you wrap shrimp in bacon you either eat over cooked shrimp or raw bacon.

Wrap in bacon with a bit of cream cheese.. cook them slow

I use big shrimp, precook the bacon on high heat-actually a blazing mesquite fire, wrap the bacon around the large shrimp, put back on fire a couple minutes or so and eat, seems to work.

Get a good recipe for Shrimp Brochette. They both work together great.