Grilled Shrimp

2) Get super thin slice prosciutto and basil leaves. Wrap the shrimp (large or jumbo) and a basil leave with the prosciutto and secure with toothpick or skewer. Grill until shrimp is cooked (2-5 minutes). 3) Stuff a whole chicken with peeled shrimp and smoke. 4) Use rub with chipotle. Grill then drizzle fresh squeezed lime over the shrimp. Serve over black beans. 5) Peel and de-vein very fresh shrimp, leaving the tails on. Drizzle with olive oil, add a little minced garlic, a little sea salt, fresh ground pepper and fresh squeezed lime juice (not too much, about 1/2 lime per pound). Stir and marinate in the fridge for 1/2 to 1 hour. Place shrip on extra hot grill, turn once after about 1 minute (for medium shrimp, jumbos will take longer, of course). Remove from grill when they lose transparency, serve immediately. 6) Place shrimp in bowl, sprinkle with spicy italian dressing. Toss a few times, and let sit in the fridge for an hour, skewer and grill until orange. Serve. 7) Get some Golden Dipt Cajun Style Marinade (McCormick), some 21-25 ct, or larger, black tiger prawns, and some bamboo grilling skewers. Put bamboo skewers in water to soak. Peel and devein shrimp and let marinate overnight. To grill, thread prawns onto bamboo skewers and grill 3-5 mins on one side, flip and do 3-5 mins on other side. Serve shrimp on skewers immediately. Allow approx. 1 lb of shrimp (purchased wt) per person.