Grill shrimp by leaving them unpeeled, brushing them with oil and cooking on a grill or grill pan for about one to two minutes on each side, depending on the size. Recipes for grilled shrimp by Bobby Flay and Rachael Ray appear on FoodNetwork.com.
Bobby Flay's method involves brushing 1 pound of extra large peeled and de-veined shrimp with a seasoned olive oil, threading them on pre-soaked skewers and grilling on each side for 60 to 90 seconds. Make the oil by lightly sautéing 3 crushed cloves of garlic and 1 tablespoon of chili flakes in a small skillet for about 10 minutes. Add to a blender after letting cool slightly and blend with 1 tablespoon of fresh oregano and some salt and pepper. Set half aside for serving and use the rest to brush the shrimp after threading them on skewers soaked in water for 30 minutes. Season with more salt and pepper and grill on each side for 60 to 90 seconds.
Rachel Ray's method involves leaving the shells on the shrimp, brushing them with olive oil and grilling on each side. Butterfly 16 jumbo shrimp by slicing them through the back lengthwise and leave the shell on. Brush the shrimp with extra virgin olive oil and season with salt and pepper. Grill for two minutes on each side and serve drizzled with the juice from 2 halved lemons placed on the grill during the last minute.