I prefer using a grill pan for cooking shrimp over an outdoor grill. Shrimp cooks so fast that it doesn’t really have time to benefit from a charcoal fire. If you cook these guys on an outdoor grill you have to use skewers or risk losing the shrimp between the grates. A grill pan lets you easily get some nice grill marks on your shrimp without the hassle or risks of an outdoor grill.
I started with a half pound of peeled and deveined 30 count shrimp. I marinated the shrimp for thirty minutes in a mixture of the juice of two lemons, a tablespoon of hot sauce, a tablespoon of minced garlic, ½ cup chardonnay and ¼ cup olive oil.
I drained the marinade and patted the shrimp dry with paper towels. I added the shrimp to a pre-heated cast iron grill pan and cooked them for about three minutes per side. The shrimp took some nice grill marks, did not stick to the pan and did not smoke up the kitchen.
I used the shrimp to top off some seasoned rice although they would also be excellent over pasta.