Treat shrimp like steak, not chicken

The secret is high heat and short time.

Shrimp overcook in seconds—literally. You cannot walk away. The goal is opaque white flesh, not rubber. Get your grill screaming hot, clean the grates, and oil the shrimp (not the grates—they’ll stick). Skewer them snugly but not crammed together, leaving a tiny gap so heat circulates.

Season simply: salt, pepper, maybe garlic or lemon zest. Nothing fancy. Put them on the grill and don’t touch them for two minutes. Flip once. One more minute, maybe two. The moment they curl into a “C” and lose translucence, they’re done. Pull them immediately. Carryover heat will finish the job.

Shrimp are easy to mess up, but once you get the timing down they’re the quickest thing on the grill.