Howdy, I have long wanted to Grill some shrimp. Why I waited so long to ask the question here is anyone's guess. I see these commercials with the shrimp on a stick (cannot spell skewer) with this amazing looking sauce, or glaze being brushed on. How you do that, Grill Shrimp that is????

I'll usually start with a simple salt/sugar brine for about 15 minutes

If you can find Sugar Cane sticks, they make great skewers for shrimp. Asian markets may carry them.

I'll usually melt garlic butter and baste each side as they cook regardless of if I'm going to glaze them

Most of my glazes are just some version of sugar and spice.

Easiest - Melt jalapeno jelly in the microwave with a squirt of fresh lime

Other ideas
agave or honey and chipotle puree
Honey and soy with ginger, samba, and fish sauce
Reduced pineapple juice with habanero

Fido killing the food board as usual.

My shrimp tip is always brine. I usually do an hour in a salt mixture which seems to really help the shrimp retain water and tenderness while cooking. You can still overcook them but the brine seems to make it a lot easier.

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

Definitely use the brine in the serious eats recipe. Adding baking soda to the brine will make the best shrimp recipe better.

I like to toss the shrimp in a simple marinade of olive oil, garlic, oregano, salt and pepper. Make kebabs and squeeze lime juice on the shrimp as the come off the grill.

Google the Rick Bayless chipotle mojo recipe. It's more work, but amazing on 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.

When y'all talk about brining shrimp - do y'all do this for just grilled shrimp or all cooking methods outside of boiling in like a soup?

I was going to ask the exact same question. I've never heard of brining shrimp before...

Salt brine for poaching shrimp

Salt + sugar brine for grilling

For frying, I guess you could brine before battering but I've never done it or seen anyone do it

People that eat their own bait aren't going to catch any redfish or trout.