On a more serious note... 
Jamin's Grilled Shrimp1 1/2 pounds large shrimp, shelled
9 tablespoons olive oil
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1/4 cup water
3 tablespoons lemon juice
3 tablespoons parsley
Various amounts of various spices (seasoning salt, garlic salt, pepper, etc.)
Mix everything except the shrimp in a big (~9x12x3) tupperware container with a lid. Then spread out all the shrimp evenly around the bottom of the dish. Put the lid on, and let it sit for about 30 minutes. Then flip it over really fast, and let it sit for another 30 minutes. During this time, you can be firing up the grill. I prefer propane or natural gas, as charcoal leaves a bad taste IMHO.
Then you should have one of those nifty mesh fillet thingies - they fold over in two parts and you can lay stuff between the two parts and then hold it over the grill and it gets grilled nicely - not sure what that's called, but that seems to work best. The smaller the mesh, the better, because there will be less chance of the shrimp falling out and into the grill. Anyway, open the fillet tray up, and lay out all the shrimp onto it (or at least as many shrimp as you can fit). Sprinkle on a little more seasoning salt for that last little bit of flavor. Go outside (cuz that's where your grill should be) and grill each side of the shrimp for about 4 minutes. Let the shrimp cool, and eat them. Be sure to remove the tails prior to eating, because those don't tend to digest very well.
¡Muy excelente!
---Skorpion
