Grilled Jumbo Shrimp With Lemon-Herb Marinade

• Shrimp cook fast enough that you can keep the grill lid up; you also need to watch them carefully to prevent overcooking. Remove the shrimp from the grill right as they're done, or even a little before they're ready (the residual heat will finish cooking them). 
• Depending on the style of your grill, it might be easier to thread these jumbo shrimp onto skewers before grilling. Place about 4 to 5 shrimp onto each skewer and cook as instructed. Alternatively, you can place the shrimp with a little bit of the marinade in a tightly sealed aluminum foil pouch and put on the grill for about 10 minutes.
• Since this marinade would also be great as a sauce to drizzle over the shrimp once they're cooked, consider doubling the recipe, saving half to use when serving.

This recipe calls for drying the shrimp before marinating—this is especially important if you are using frozen shrimp, as the method for defrosting is running them under cold water until thawed. Shrimp that retain water can result in soggy shellfish so it is important that you do your best to dry them before cooking. 

Most shrimp come from the market with their shells on, and sometimes they have been deveined already. If you have purchased deveined shrimp, the process of removing the shells will be easier since there is often a slit down the back of the shrimp (where the vein was removed). Whether you leave the tail on or not is up to you. If your shrimp aren't deveined, the ​deveining technique is pretty easy. While keeping the shrimp in an ice bath, take one and cut down the back of the shrimp using the tip of a paring knife. You should be able to see the vein; you can lift it out using the tip of the knife or your fingers. If you are finding this challenging, hold the back of the shrimp under a stream of cold water—it should push the vein right out.​