I think grilled shrimp are a special treat - there is nothing quite like the marriage of fresh shrimp and a hot grill.
Cooking shrimp is all about timing - you certainly do not want to overcook these suckers, and, frankly, it just takes practice because, depending on your setup, the times tend to vary.
There are also a million different ways you can prep shrimp before cooking - do what you like most. I think shrimp benefit from a 2-3 hour marinade in olive oil and garlic - maybe some salt and pepper thrown in there, perhaps a little lemon juice but then you don't want the acidity of the lemon juice to "precook" the shrimp too much and it's just as easy to add a fresh spritz of lemon juice at the end to get that effect.
These shrimp were marinated for about 2 hours in olive oil and garlic, then cooked on the Egg in a stainless steel grill wok (a highly recommend getting one of these - and get a stainless one, not one of those enamel ones, because after a few high-temperature wokking experiences you may start seeing some of that enamel flaking off into your food), which was sitting on an elevated grid (this is important as it helps you not burn your hands), with direct heat below. In fact, the Egg was piping away at probably 600 dome or so before we added the wok.
Add the well-oiled wok to the Egg first, close it back up and let the wok heat up for about 3-5 minutes, then open back up and throw the shrimp on. Now here's the tricky part. We just stirred these about every 30 seconds for about 6-8 minutes, or until the opaque color was gone on all the shrimp. Again, this will take trial and error to get the right doneness and texture combination. Also, we left the dome open for most of the cook.
After removing from the Egg, we poured melted butter over these bugs and finished them off with a generous spritz of lemon juice. They lasted all of 2 minutes before being completely consumed. Eat 'em while they're hot!
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