This can't even be called a recipe. Just a suggestion. But consider it a strongly-worded suggestion. More like marching orders, really.
Buy a big bag of giant frozen shell-on shrimp--the ones that come 8-10 shrimp to a pound. You can get these really huge ones in a grocery store freezer case sometimes, prebagged. They're cheaper there, and the "fresh" ones in the seafood display case were frozen anyway.
Thaw them, then skewer them in fat rows, curled against each other like they are spooning. I didn't have proper barbecue skewers, so I soaked come chopsticks in water and used them instead. Slap the skewers onto the banked fired of a barbecue grill, cooking them until the shells start to blacken and the flesh of the shrimp turns bright white and opaque. After careful study, I've determined that the process works best if you cook while consuming a beer or a glass of white wine in the picturesque summer twilight.
Grab a skewer each, and immediately consume the world's best barbecue first course, burning your hands on the shells. If you manage to get them peeled without a trip to the hospital for second degree burns, try dunking in premade peanut sauce, cocktail sauce, or black bean sauce.