Cook shrimp with the shell on or shell off? That’s the great debate. Try this recipe both ways to decide what you like best.

1 pound 26-30 count shrimp (about 28 shrimp)
2 tablespoons butter
1 clove garlic, minced
1 tablespoon fresh squeezed lemon juice

For the shrimp with shells, de-veining will open the shrimp up a bit to get some of the marinade flavor into the shrimp. Be sure to be careful not to remove the shell in the process.

For marinade we used a simple mix of butter, garlic and lemon. You can warm the butter and garlic in the microwave until the butter starts to melt. Then stir the butter a bit and heat again until the butter is completely melted. Baste the shrimp with half the mix then wrap in plastic wrap and refrigerate for 1 hour.

Skewer the shrimp. As in our previous Beef Shish Kabob post, we use two skewers or a double prong skewer. This keeps the shrimp from spinning when you turn them.

With the grill fired up to high, and all the way up to temp, add the shrimp with shells directly over the flame, and the shelled shrimp just off the flame. Marinate carefully (butter dripping will flare). Cook for 2 to 2 1/2 minutes then turn and marinate again. Cook another 2 1/2 minutes or until the shell is pink and the shrimp are translucent.