You have a choice here. For the shrimp, we prefer medium/large (15 to 20 count) shrimp. We then use a shrimp knife to "crack" the back to devein and allow the marinade to enter the cavity. It also keeps the shell on the shrimp so that the direct grilling heat is easier on the tender shrimp. It takes a little longer, but is great for holding in the flavor also. If you wish, you may peal and devein the shrimp and leave the tails in tact. But first, go get the following:

    2 pounds of shrimp
    1 cup of orange juice
    1 tbs of dried basil
    1 tbls fresh ground black pepper
    1/8 cup Grand Marnier Liqueur
    1/4 tsp salt
    Zest from one orange

Also, you will need:

    6-10 wooden skewers

Mix all of the ingredients in a large glass or plastic bowl. After deveining the shrimp, pour marinade over shrimp and refrigerate for 2-3 hours. Next, take the wooden skewers and place them in a bowl of water to be soaked (this prevents them from burning up over the coals). When the grill (direct heat - and you don't need to make this a roaring fire since shrimp cook really fast!) is ready to go, remove shrimp from frig and thread the neck and tail of shrimp on the wooden skewer so that the shrimp lay flat.

Grill shrimp about 3 to 4 minutes on each side and then remove when they are pink. Find a plate and get busy eating!

PS: Filling a liqueur glass with some of the remaining Grand Marnier finishes this meal in style!

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