Shrimp and Scallops with Lemony Soy | The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.

Bacon-Wrapped Shrimp with Cocktail Sauce | For this excellent appetizer, jumbo shrimp are marinated in chile-garlic oil, then wrapped with bacon and grilled. They're served with a house-made cocktail sauce that's spiked with a horseradish.

Grilled Jumbo Shrimp with Kimchi-Miso Butter | Cooking jumbo shrimp in the shell helps keep them from drying out in the heat of the grill pan and broiler; so does drizzling them with butter. Here, they’re grilled with kimchi-miso butter.

Barbecued Shrimp with Cheese Grits | By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal.

Grilled Jumbo Shrimp with Garlic-Herb Butter | The best way to eat these shrimp in the shell is to peel them at the table and lick the garlicky butter off your fingers.

Grilled Shrimp with Apple and Charred Scallions | “Shrimp come from all over the world, but I think the kind from coastal Georgia and the Gulf is the best—and it’s pretty much a sustainable product,” says Hugh Acheson. Here, he prepares the shrimp as a light appetizer with green apple, charred scallions, smoked paprika and sesame seeds.

Soba Noodles with Grilled Shrimp and Cilantro | Garlicky, spicy and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition. Just don’t skimp on the lime wedges or cilantro: “The sour juice protects the respiratory system in the early spring,” Su-Mei Yu says, "and cilantro helps when you’re congested.”

Grilled Shrimp with Mom's Avocado-and-Orange Salad | Andrew Carmellini's dish is a mix of two beloved salads: shrimp-avocado and shrimp-citrus. He throws in a few surprises, too, like the hot sauce in the dressing. He recommends a fruity one from the Caribbean made with habaneros: "Habaneros are crazy," he says.

Rosemary-Skewered Shrimp | These simple skewers are lovely because of their distinct rosemary flavor, which completely infuses the charred shrimp and sweet red peppers. They can be made on a grill or in a grill pan on a stovetop.

Watermelon Salad with Grilled Shrimp | Chef Grant Achatz says of this salad: “I think shellfish benefits from a little sweetness.” He suggests draining the fruit in a colander after you cut it, for a cleaner presentation.

Grilled shrimp recipes include grilled miso shrimp and shrimp tacos with tomatillo salsa. Plus more grilled shrimp recipes.

Spicy Grilled Shrimp with Yuzu Kosho Pesto | Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this supersimple and utterly delicious recipe from chef Ricardo Zarate.

Grilled Shrimp with Oregano and Lemon | The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

Miso-Shrimp Po' Boys

Shrimp Tacos with Tomatillo Sauce | Shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad that gets wrapped in the tacos.

Ginger-Garlic Shrimp with Tangy Tomato Sauce | The marinade for these shrimp—a piquant mix of lemon juice, garlic, ginger, basil and parsley—would be equally good with pork or chicken.