Shell-on shrimp tossed in a smoked paprika, brown sugar and garlic spice paste, then grilled in a grill pan until pink and charred in spots.

Scale

2 pounds extra large (16 to 20 count) shell-on "easy peel" shrimp (shells split and deveined), thawed

Coat the shrimp: Stir the spice paste ingredients in a medium bowl. Add the shrimp, and toss until evenly coated. Let rest while the grill heats.
Preheat the grill: Set up the grill for direct medium heat. On a gas grill, preheat with all the burners on high for 15 minutes, brush the grate clean, then turn the burners down to medium.
Grill the first side: Put the grill pan over direct medium heat, and spread the shrimp on it in a single layer. Grill until the shells are pink and blackened in spots on the bottom, about 5 minutes.
Grill the second side: Flip, and grill until the shrimp are no longer pink in the middle, about 5 minutes more.
Serve: Move to a platter, let cool for 5 minutes, and serve.

Equipment: A large grill pan, at least 11 by 15 inches.

I buy frozen "easy peel" shrimp, with the shells already split and the veins removed. Less work on a weeknight.

Smaller shrimp work too. Cook 21 to 25 count shrimp about 4 minutes per side, and 26 to 30 count about 3 minutes per side.