Brine for 15 minutes. That’s the trick.

Yes, the single most effective thing you can do is give them a quick saltwater bath before they hit the grill. Dry shrimp turn rubbery because their proteins tighten up fast. Brining locks in moisture and seasons the meat all the way through — not just the outside.

Mix 1 tablespoon of salt per cup of water. Soak peeled shrimp for 15 minutes (no longer or they get salty). Pat dry, skewer, and grill. That’s it.

Beyond brining: don’t overcook. Shrimp go from perfect to cardboard in about 60 seconds on a hot grill. Pull them when they’re opaque and just curled — still some give when you poke. High heat, direct flame, 2-3 minutes per side max.

Metal skewers work better than wood (no soaking, heats through evenly). But if you use wood, soak them 30 minutes so they don’t burn before the shrimp are done.

Crowding the skewer is a mistake. Leave a little space between each shrimp so the heat circulates. Otherwise you steam them instead of searing.

Think of shrimp like a steak: pull them off just before you think they’re done. Residual heat finishes the job.