Thaw frozen shrimp under cold running water; pat dry. Peel and devein, leaving tails on. Soak wooden skewers at least 30 minutes. Thread shrimp through the thick end, curl tail toward head, and pierce through the thin end about an inch above the tail. Use two parallel skewers for very large shrimp. Leave space between each shrimp. Prep marinade or butter mixture before grilling.

Preheat grill to medium or medium-high heat (177°C – 191°C, or hold hand 5 inches above grate for ~6 seconds). Place shrimp skewers over direct heat. Grill 2–3 minutes per side without moving, flipping once, for 4–6 minutes total. If basting, brush before and after the flip. Watch closely—shrimp overcook fast and turn rubbery. Work in batches to avoid crowding.

Shrimp are done when fully pink and opaque with no gray translucent spots. Pull off heat immediately at that point—overcooking makes them rubbery. Transfer to a plate and serve hot. Optional: fresh cilantro, lime wedges, aioli, or citrus butter.