Oh yum... I've never done grilled shrimp, but I've certainly ate it! I'll be looking forward to the recipes too!

I have used the sauce in this recipe many many ways.
Started out, when living in FL grilling rock shrimp and basting them with the sauce.

Then grilled med to large shrimp and basted with the sauce.

Grilled fish filets.

Reserve some of the sauce for dipping.

Now the below recipe is our favorite way: baked in the oven

bbq shrimp

This has been a family favorite forever.

3-4 lb shrimp OR less for your family *I buy deveined and shell on
2 tsp thyme
1 tsp salt
1 1/2 tsp pepper
2 bay leaves or if they are small ones use 3 or 4
2 crushed garlic cloves (I used jarred crushed)
juice of 2-3 lemons **I used bottled for 3 lemons
1/4 lb melted butter
Melt the butter, stir in the ingredients.
Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish)
Cover with foil, bake 400 for 25 minutes. OR until they are all pink
I generally check and stir at least once.
To serve put on the table as is from stove

I have even bought frozen flounder fish filets and baked them in the oven with the sauce.

Never tried these, but someone was looking for grilled shrimp and these were shared:

Grilled Garlic Cilantro Jumbo Shrimp

1 lb. jumbo shrimp peeled and deveined
ý bunch of cilantro
4 cloves garlic
1/3 cup olive oil
serrano chili
salt and pepper
skewers soaked in water for 30 minutes
lime wedge

1. Grind everything but shrimp in a food processor.
2. Marinate shrimp for 30 minutes and add lemon pepper.
3. Then grill on the skewers, basting with the marinade.
4. Serve over rice.

Mexican Grilled Shrimp 1 lb. large or jumbo shrimp peeled and deveined Lime Juice McCormicks Mexican Seasoning 1\. Shell and de\-vein the shrimp and place onto skewers that have soaked in water for an hour. 2\. Sprinkle the Mexican seasoning onto both sides of the shrimp. 3\. Place the skewered shrimp onto the grill and squeeze the limejuice onto the shrimp to baste while they cook to a pink color. 4\. Enjoy!

Spicy Tequila Marinated Shrimp

Yield: 3 servings

1 pound jumbo shrimp, peeled and deveined

Marinade
à1ý cups tequila, preferably 100% blue agave
à1ý cups fresh lime juice
àþ cup extra virgin olive oil
àý cup fresh garlic, finely chopped
àý cup Louisiana hot sauce, or the Tabasco sauce of your choice
àý cup sugar
ÃÂ 4 Tablespoons kosher salt, or to taste
ÃÂ 5 Tablespoons white pepper

Mix all ingredients very well. Marinate shrimp for 2-3 hours in mixture. Cook over charcoal barbecue grill, basting 2-3 times with marinade.

Thai Shrimp on Lemongrass Skewers A thin, firm stalk of lemongrass makes an aromatic skewer for shrimp. Serve these shrimp with a cucumber salad seasoned with rice vinegar and fresh cilantro. For the Thai brushing sauce: 1/4 cup lime juice 1 Tbs. Asian fish sauce 1/4 cup chopped fresh mint 4 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. red pepper flakes 6 thin stalks fresh lemongrass 2 lb. jumbo shrimp, peeled and deveined 3 green onions, white portions only, trimmed to 2\-inch lengths Using a small, sharp knife, shape the root end of each lemongrass stalk into a point. Soak the stalks in water to cover for about 30 minutes. Drain. To make the brushing sauce, combine the lime juice, fish sauce, mint, garlic, salt and red pepper flakes. Taste and adjust the seasonings. Meanwhile, prepare a medium\-hot fire for direct\-heat cooking in a covered grill. Position the rack 4 to 6 inches from the fire. Carefully thread the shrimp and green onions onto the lemongrass stalks and brush the shrimp with the sauce. Place on the grill, cover, open the vents and grill, turning once, until the shrimp are cooked through, 6 to 8 minutes. Transfer to individual plates and serve hot. Serves 6.

I have a good bbq shrimp recipe that can be done in the oven might be able to do it on the grill.

BarBQue Shrimp:
5lb shrimp(unpeeled)(or less)
1/8 c.garlic
4 ground bay leaves
1/2 tsp. thyme
1/2 tsp.oregano
1/2 c. onions
1/8 c. bell pepper
1/4 c. black pepper
1/8 c. Tonys cajun seasoning
1/8 c. sherry
1 c. olive oil
(butter)
Mix all ingredients except shrimp in food processor or blender,blend.
Place shrimp in large flat pan(such as a jelly roll pan)and pour sauce over shrimp. Top with slices of butter. Broil in oven until shrimp are pink; turn and cook other side. Serve with loaves of hot French bread, dipped into the sauce and lots of napkins!

Oh yeah! Thank you for your input..now to get to the Walmart for a smaller bag of shrimp than those sold at the Food Lion near my house! $12 per pound seems a little much to pay for the main ingredient in a new recipe! Can't wait to try these! Found this one today...will be trying it too!

Here is a link that might be useful: sizzling fajitas

Married to a shrimper for 45 years...this is easy and delicious.

Take large shrimp, remove heads, and cut down the back with scissors, leaving the shell on. Remove the black vein. Mix Zesty
Italian dressing with some Tony Chachere's creole seasoning, add some finely minced garlic.

You can buy a little screen type thing to lay over the grill, and put the shrimp on there and baste with the dressing. The shell keeps them from drying out. We like them with just lemon but you can dip them in melted butter or serve with tartar sauce or red sauce.

We clean crabs and do them the same way. This is a "recipe" from a well known restaurant, but they closed following a hurricane in '83. They wouldn't give out the recipe...and I bet people had no idea it was so simple.
The owner was a good friend of my husband's and when he closed the restaurant, he gave him the recipe.

Well I don't really have a recipe but when I grill them I use a skewer and season with cumin, cayan, garlic salt (sparingly), lime zest and squeeze lime over them when I serve them. Yum!