I've been trying for a couple of weeks to figure out what to do with the last bit of a bag of shrimp that's been in the freezer longer than I am happy about.....which really is any amount of time in the freezer, honestly. Growing up in the South where Gulf seafood is plentiful and cheap, by comparison, I never even acknowledged that frozen shrimp existed. It's only since we moved up here that this has become a requirement for us, and I am not yet so savvy with prepping foods that account for the differences between frozen and fresh. Seriously people, I FLY CRAWFISH IN from Louisianna when I need a fix. Not even kidding. Also it's really not any more expensive (and WAY tastier) than buying the pre-shelled, frozen tail meat in the grocery store....but I digress.
So anyway....it turns out that if you go all old skool and fill an aluminum pouch with sliced onion, the (still frozen) shrimp, lemon halves (after squeezing their juice all over everything), and a whole bunch of a favorite seasoning mix, then toss it in a medium-hot grill for somewhere around 20 minutes, what comes out is pretty darned good peel-n-eat shrimp that takes less than 10 minutes to prep. Color me excited.