Seasoned with Old Bay, a little garlic, and some charred lemons, these grilled shrimp channel classic East Coast fish shack vibes. We highly encourage you eat them with the shells on—the crunchy texture and smoky flavor they pick up from the grill are all part of the pleasure. But if you’d rather not, go ahead and peel ’em before serving. Also, they’re just as delicious chilled as they are hot off the grill, so enjoy them whichever way you like. See recipe.