This week's recipe may be the easiest yet, but your guests don't have to know that. Grilled shrimp is an awesome way to class up your BBQ or tailgate party. The key to great grilled shrimp is the brine. Our shrimp take a bath overnight in a simple salt / sugar brine that enhances their flavor and prevents them from drying out on the grill.
Place 2 lbs of large fresh or thawed shrimp in a large bowl. Make sure the shrimp are deveined. Shells are optional, but I prefer to leave them on. Add enough water to cover the shrimp. To the water, add 1/4 cup brown sugar, 1/4 cup salt, 1 tablespoon of minced garlic and a teaspoon of crab boil seasoning.
Let the shrimp brine for at least two hours. I usually let them soak overnight.

Drain the brine and place the shrimp in a large grill pan. If you don't have a grill pan, you can skewer the shrimp or grill them directly on the grill grate.
Season the shrimp with an all purpose BBQ rub. I used Everglades Seasoning's Cactus Dust. Drizzle 1/4 cup of your favorite BBQ sauce over the shrimp. I used Squealer's BBQ Smokey Sweet.
Grill the shrimp on high heat for about 15 minutes (much less if you're not using a grill pan) stirring often.

These shrimp are sweet and delicious. They work great as an appetizer for any type of occasion. They're good enough to serve as a main course as well. Count on grilling up several pounds of these shellfish. They will disappear quickly.