• 2 lbs extra large or jumbo shrimp
  • 4 Tbsp olive oil
  • 2 Tbsp salt
  • 4 tsp freshly ground pepper


  1. If buying frozen shrimp, thaw first by running cold water over them
  2. Peel, devein and remove the tails from the shrimp
  3. Spray your cold grill with non-stick cooking spray
  4. Preheat your grill to high
  5. Place the shrimp in a large bowl
  6. Add olive oil, salt & pepper
  7. Mix until well combined
  8. Skewer the shrimp – I use metal non-stick skewers, but if you are using bamboo ones, you must soak them in water first, so they don’t catch on fire!
  9. Lower the grill heat a little to medium-high
  10. Grill directly on the grates until the shrimp turns pink and is slightly charred – about 2 – 3 minutes per side (varies on the size of your shrimp)


  1. Serve with my Japanese Steakhouse Shrimp Dipping Sauce – Recipe can be found under Seafood