Directions

1. The key for this recipe is to have the coals as close as possible to the cooking grate. The further away from the heat you are the slower it will take.

2. Place the shrimp onto a very hot preheated grill, frequently turning them and applying additional salt

3. The longer you cook them, the tougher they will get. Look for a change in color (light pink) and an internal temperature of 120°F to tell you when your shrimp are ready to come off the heat.