If you like rosemary, you'll like this one:
GRILLED SHRIMP W/ROSEMARY (serves 6)
3 lbs large shrimp
1 bunch fresh rosemary, crushed
6 cloves garlic, minced
1/2 cup olive oil
Juice of 2 lemons
Salt & pepper
1 lemon, sliced

To prepare shrimp, remove legs but do not peel. Using a small knife, cut several slits lengthwise along the inner curve of each shrimp. Insert 2-3 small rosemary sprigs into each slit.
In a large bowl, whisk together garlic, olive oil, lemon juice & salt & pepper to taste. Toss shrimp in olive oil mixture, coating well. Add more rosemary sprigs & lemon slices. Cover & marinate in the refrigerator 1-2 hours. Drain shrimp & grill on skewers over medium heat for 3-5 minutes on each side or until shrimp begin to curl & are opaque.~~

CARIBBEAN GRILLED SHRIMP (serves 6)
3 lbs shrimp, peeld & rinsed well
1/3 cup fresh lime juice
2 tsp garlic, minced
2 tsp fresh minced ginger
1/2 cup plain yogurt
4 tsp ground cumin
4 tsp ground coriander
1 tsp paprika
1 tsp pepper
1/2 tsp cayenne
1/2 tsp salt
Olive oil

Combine first 4 ingredients in a large mixing bowl & cover. Marinate at room temperature for 30-45 minutes. Drain. Combine yogurt & next 6 ingredients in a small bowl. Pour 1/2 of yogurt mixture over shrimp; stir well. Cover & chill 1-3 hours. Drain & skewer shrimp. Brush w/olive oil. Grill until shrimp are just firm, turning once. Toss with reserved yogurt sauce & serve.~~Food for Thought

Yummm. The Carribbean Grilled Shrimp sounds good to me. Thanks for posting the recipe.
Does anyone else have any recipes to share?
Teri

Woodie posted this one which I saved but haven't tried yet:

Marinated Stuffed Shrimp (Woodie)

1 # unpeeled, large fresh shrimp
2 cloves garlic, minced
1 tsp salt
1 tsp freshly ground pepper
2 TBSP olive oil
1 (8oz.) round smoked gouda
4 oz. Prosciutto, thinly sliced
½ cup olive oil
¼ cup white balsamic vinegar
2 TBSP chopped fresh rosemary
1/8 tsp ground red pepper

Peel shrimp and devein. Make a deep slit down the back of each shrimp, cutting to, but not through inside curve of shrimp.

Saute shrimp and next 3 ingredients in 2 T hot oil in a skillet for three minutes or until shrimp turn pink. Cool.

Cut smoked gouda cheese into 1 inch cubes. Cut prosciutto into thin strips. Wrap cheese cubes with prosciutto and wrap shrimp around cubes, securing with wooden picks. Cover shrimp and chill ten minutes.

Whisk together ½ cup olive oil and next 3 ingredients in a large bowl. Add shrimp and toss. Cover and chill ten minutes.

Remove shrimp from marinade and serve.

I don't have a "real" recipe, just mix up a little olive oil, a little lemon or lime juice, minced garlic, minced ginger, lots of finely chopped fresh sage, thyme and oregano, hot sauce to taste and then refrigerate for a couple of hours. Broil for a few minutes, until they turn pink, don't overcook them or they will be tough.

This is our favorte for hot shrimp:

{{!gwi}}

Combine in a bowl;

1½ pounds cleaned shrimp (large or small)
2 tablespoons olive oil
Pinch of cayenne pepper
2 cloves garlic; minced
½ teaspoon oregano
a squeeze of lime or lemon juice
½ teaspoon kosher salt
dash fresh ground pepper

Allow to marinate in refrigerator at least 30 minutes but no more than 2 hours (if you over marinate it the lime juice will begin to "cook" the shrimp). If shrimp are large enough, place on skewers. If shrimp are small use a grill tray or fish rack. Pre-heat grill to very hot. Add shrimp mixture; cook until shrimp turn pink, two to four minutes. Do not over cook!

And a brine is our favorte "marinade" for cold shrimp:

{{!gwi}}

1 pound (26 to 31 count), raw, shell on shrimp (Easy Peel)
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
1 tablespoon olive oil

Make a brine by combining kosher salt, sugar and water. Using a pair of scissors or a sharp knife cut down the backside of each shrimp through the shell and remove the vein leaving the shell intact. (The Easy Peel raw shrimp have already been de-veined.) Place cleaned shrimp in a large bowl along with brine and add ice; stir. Refrigerate for 20 to 25 minutesÂno longer.

Place one large baking sheet in the freezer and one under the oven broiler and preheat for 5 minutes with oven set to broil. Remove shrimp from brine, drain thoroughly and rinse under cold water; dry on paper towels. Toss shrimp with olive oil.

Place shrimp onto sizzling, pre-heated baking sheet in a single layer. Immediately place under broiler. After 2 minutes, turn shrimp with tongs and return to broiler for 1 more minute. Shrimp is cooked when it turns pink, do not over cook. Transfer shrimp to cold baking sheet from freezer and refrigerate immediately. Cool completely before removing shells. Serve on ice with your favorite sauce. Recipe from Alton Brown

Marilyn

I like to just marinate them with a garlic, olive oil, lemon zest and the juice of a lemon for 20 to 30 minutes. That is all the time they need. Thread them on to skewers and grill.

I also like this recipe using a lemon pesto.

Home Cookin Chapter: Recipes From Thibeault's Table

Lemon Pesto

1/2 cup firmly packed fresh basil
1/4 cup olive oil
2 tablespoons grated lemon zest
2 tablespoons grated Parmesan cheese
1 clove garlic
1 tablespoon pine nuts
.

In a food processor or blender, combine ingredients for Lemon Pesto.
Whirl until smooth. Rinse shrimp and pat dry. Place in a large
heavy-duty plastic bag or nonreactive bowl. Pour in pesto and seal bag
(or cover bowl). Rotate bag to distribute marinade and place in a
shallow pan. Refrigerate for at least 30 minutes or up to 4 hours,
turning shrimp occasionally.

Remove shrimp from bag and drain, discarding marinade. Thread shrimp on
skewers. Arrange skewers on cooking grate. If using charcoal, cook
directly over coals; if using gas, use medium heat and put skewers over
unlit side of grill (indirect heat method).

Place lid on grill. Cook, turning once halfway through cooking time,
until shrimp are opaque in thickest part (4 to 5 minutes; cut to test).
Transfer to platter or individual plates. Garnish with basil sprigs.

Makes 4 servings.

Here is one of Emeril's to grill and it was very good

2 pounds large shrimp, peeled and deveined, with tails attached
1/3 cup olive oil
3 tablespoons fresh lemon juice
4 garlic cloves, crushed
2 bay leaves
1 teaspoon thyme leaves
1 teaspoon ground coriander
1 teaspoon Creole seasoning
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a large bowl and toss well to coat the shrimp evenly. Cover and refrigerate for 1 hour. Grill the shrimp over a hot fire until pink and slightly charred, about 2 1/2 minutes on each side.

Serves 4

Marilyn - we made your grilled shrimp last weekend - they were wonderful! We threaded them on skewers with fresh pineapple and they disappeared fast!

Matter of fact we are making more tonight to serve as appetizers.

Thanks for the recipe.

This is a lighter version of the usually fried coconut shrimp:

GRILLED CURRIED COCONUT SHRIMP

2 lbs. medium shrimp
1 cup moist shredded coconut

Marinade:
1/ 4 cup olive oil
1/ 4 cup lime or lemon juice
1 Tbs. curry powder
1 tsp. chopped fresh mint or 1/ 4 tsp. dried
1/ 4 tsp. crushed red peppers
1 small onion, grated

Shell, devein, wash and dry shrimp with paper towels.

Combine marinade ingredients and pour over shrimp in a non-metallic container. Marinate in refrigerator at least 3 hours or overnight.

Drain shrimp and thread on skewers. Reserve marinade.

Grill over hot coals for 4 minutes, turning to brown evenly. After 4 minutes, remove skewers from grill. Brush shrimp with reserved marinade and roll each skewer in plate of shredded coconut. Return to coals and grill another minute, turning, just long enough to toast coconut.

SHRIMP WITH DILL AND BEER

1 lb. shrimp, cleaned
1 8-oz. can beer
3 Tbs. chopped fresh dill
1 small onion, grated
1 clove minced garlic
1/ 2 tsp. salt
1/ 4 tsp. black pepper
1/ 4 cup melted butter

Combine all ingredients except the butter and marinate overnight in the refrigerator. Drain, put shrimp on skewers, and brush with melted butter. Grill 4 or 5 minutes over hot coals, turning and basting with more butter.

Marilyn's grilled shrimp:
{{!gwi}}

I rarely use prepackaged or bottled stuff....but I really love the Soy Vey Island terayaki marinade. In a hurry, bring the shrimp home, shell them dump the marinade over while you are heating the grill and serve over rice.
Linda C

I may have posted this before, but here goes again:

SHRIMP VIA AUGUSTA

For the Shrimp via Augusta, seeking out Spanish smoked paprika (Pimentón de la Vera) will make a huge flavor difference. Can you use ordinary paprika? Of course, but then your taste buds will not be transported to Barcelona, which seems sad, considering that this delightful spice is available in many gourmet grocery stores. Two versions are available: hot and sweet. I always use the sweet in this recipe, but adventurous palates might want to experiment with the hot.

1 lb. medium shrimp, peeled but tails left on
1/4 cup olive oil
1/4 cup chopped shallots
2 tsp. smoked paprika (Pimentón de la Vera)
2 Tblsp. lemon juice
2 Tblsp. chopped fresh parsley
2 Tblsp. chopped fresh chives
Salt to taste
1 lemon cut into wedges

Combine the shrimp, olive oil, shallots and paprika in bowl; mix thoroughly. Let stand at room temperature for 15 minutes to marinate.

Five minutes before cooking the shrimp, preheat the broiler.

Turn the shrimp mixture into a shallow, ovenproof dish just large enough to hold them in a single layer. Use a spatula to make sure all the marinade makes it into the cooking dish. Place the dish on the highest oven shelf and broil the shrimp for 2 minutes on one side, then turn and broil for 1 to 2 minutes on the other side. The shrimp should just barely be firm; do not overcook.

Remove the dish from the oven, add the lemon juice, parsley and chives and stir well. Add a bit of salt, if desired, but shrimp often are briny enough on their own. Serve with pan juices and lemon wedges. Serves 2 or 3.

PER SERVING: 335 calories, 32 g protein, 6 g carbohydrate, 21 g fat (3 g saturated), 230 mg cholesterol, 227 mg sodium, 0 fiber.

From the San Francisco Chronicle, 4/19/06.

These all sound so good. Now I'm craving grilled shrimp.