Easy grilled Shrimp

2 lbs of Super Colossal shrimp

extra-virgin olive oil

Coarse salt and freshly ground black pepper to taste

3-4 lemons

Preheat griddle or grill pan over high heat

Cut shrimp with little shears down the back to devein leave shell on.

Butterfly shrimp by slicing almost through lenghtwise, but leaving shell on- this will keep the shrimp tender while grilling over such high heat.  Brush shrimp with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is white.  Place lemons cut-side down on grill at the last minute.  The heat will release the juice from the lemons.  To serve, squeeze grilled lemon halves over shrimp.