This is a variation of Bobby Flay's Grilled and Sauteed Shrimp
Here's the prep--2 lbs of 16-20 count deveined and shelled shrimp, shallots, butter, fresh squeezed lemon juice, hot sauce, cracked salt and pepper, fresh thyme, fresh Italian parsely, extra virgin olive oil
Toss the shrimp with olive oil, salt and pepper
Put the pan on the grill a few minutes before the shrimp and saute the butter, shallots and thyme--cover pan and close grill
Spread the shrimp on the grill in an even layer and grill 20-30 seconds each side--do not cook through. Add the lemon juice and hot sauce to the saute pan.
Enjoy a glass of a crisp white wine whilst the shrimp grill.