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For easy handling, skewer each shrimp through both ends so it forms the letter C, and use flat metal or soaked wooden skewers. Cook over a hot fire, and pull the shrimp off the grill when they're bright pink and opaque but still moist-looking, 2 to 3 minutes.

Salt-cured Ouzo Shrimp

Another secret to perfectly grilled shrimp: Rub them with salt and sugar before cooking to seal in their juiciness and sweetness. We love the shrimp with a two-punch licorice hit of anise seeds and ouzo.

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