Metal skewers and a timer

High heat, 2 to 3 minutes per side, and pull them off the second they turn opaque and pink.

Shrimp overcook the moment you look away. The trick is to use metal skewers—they conduct heat faster and cook the inside more evenly than wood. If you have to use wooden skewers, soak them for 30 minutes minimum so they don’t burn, but metal is just better.

Thread the shrimp tight together, flat against each other, so they don’t spin when you flip them. This also creates a little wall that protects the thinner parts. Brush with oil, season simply (salt, pepper, maybe garlic powder), and don’t overthink it.

Put them over direct high heat. Flip once. The moment the underside is firm and pink, flip. The moment the other side matches, off the grill. Carryover heat will finish them.

You’ll be eating in six minutes.