I've tried many recipes but haven't found one that blows me away. Any suggestions?

buttermilk, then flour, then drop in the peanut oil

https://www.seriouseats.com/recipes/2015/07/grilled-shrimp-garlic-lemon-food-lab-recipe.html

Step 1: Start with Shrimp from the Texas Coast

Got that covered. I live in Texas City and buy all seafood off the docks in Galveston.

i hope you have a gas grill cause grilling shrimp on charcoal is a waste of time and charcoal since it only takes 1min.

https://www.bonappetit.com/recipe/grilled-garlic-and-black-pepper-shrimp

if you don't want to grill this is awesome as well

https://www.bonappetit.com/recipe/shrimp-and-basil-stir-fry

Great, now I want grilled shrimp.

I like this one, pretty simple

https://www.dinneratthezoo.com/grilled-shrimp-skewers/

Whenever I'm BBQ'ing, I always put a few skewers together, my thought is the grill is already on, might as well take advantage.

Some great suggestions. Will definitely try the seriouseats one.

As far as the seriouseats one goes, any marinade will do, but tossing the shrimp is salt and baking soda is the key. I'll never make shrimp again without doing that first. I usually do olive oil, garlic, oregano, salt and pepper and finish with lime.

I've had good luck with Alton Browns recipe using a hot cookie sheet and the broiler. No they're not grilled but they produce a very similar result.

It's a simple 50/50 salt/sugar brine for 20 min or so after deveining and cleaning (leave shells on).

Preheat pan under broiler for a bit to get it nice and hot.

Dry your shrimp off and toss with a good high heat oil like grapeseed or avocado oil, then arrange on a single layer on the hot sheet.

Depending on size your cook time will vary. For 16-24 ct we do 2 min/flip/1.5 min/pull.

I then melt some butter with any number of seasonings you may like on your shrimp and toss the cooked shrimp in the butter.

Makes great shrimp!!!

Agree. I've got a Weber gas grill and a Kamado Joe....so I'm good either way.

Chipotle Shrimp

1 tablespoon dried oregano
1/2 tablespoon dried thyme
1/4 to 1/2 tsp ground chipotle
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tablespoon olive oil

Instructions:
1. Shell and devein shrimp. I leave the tails on for aesthetic reasons. Pat dry. In a medium size bowl, mix all the spices. Add shrimp and toss thoroughly.

2. Grill for two minutes per side, or until shrimp are no longer translucent. Brush both sides lightly with olive oil while cooking. Do not over cook. Serve hot, or at room temperature, with cilantro dipping sauce.

Cilantro Dipping Sauce
Ingredients:
1 cup lightly packed fresh cilantro leaves
3 tablespoon freshly squeezed lime juice
1/2 cup sour cream

Instructions:
1. Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and stir in sour cream. Refrigerate until ready for use.

BMX Bandit said:

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buttermilk, then flour, then drop in the peanut oil

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I'm assuming you don't ride with a helmet. Really great take on "grilled" shrimp.

1. Peel & devein 2lbs of large gulf shrimp, leaving the tails attached. After deveining & cleaning, pat dry and then put back in fridge to chill.

2. In a 1-qt saucepan, heat 2 sticks of butter to a shimmer and add:
2 TB finely minced garlic
1 TB fresh basil or oregano
2 tsp Lowry's seasoned salt
1 tsp Tony's
1/2 tsp black pepper
1/4 tsp dried thyme
1/4 tsp cayanne
Once the garlic become aromatic, turn off and let cool for 5 minutes.

3. Drag the shrimp through the still-melted herb butter. Once coated, put on a baking sheet and put back in fridge, so that the butter hardens.

4. Grill over high-heat. The butter will drip off and occasionally cause the shrimp be fire-kissed, but this is alright because the cook time is so short. Turn after 1 minute. Take off after a second minute. I like to stick a skewer through the attached tail-peel, because it makes turning and taking off easier.

I serve 'em with fried squash or okra and mac'n'cheese.

Nm