You know how to grill chicken and you know how to grill beef - just slap a slab of meat on the fire and turn. What could be more delicious, more primitive, more satisfying? But if you're looking for something a little lighter, why not try grilling some creatures from the sea? Shrimp are yummy, readily available in the coast regions of Canada (and even the interior!), and easy to cook on the grill. So throw some shrimp on the barbie, mate!

First, shrimp should be cleaned and deveined. Some people like the to grill shrimp in their shells, but others dislike having to remove the outer part themselves and some aren't big on the gritty texture that the intact vein can have. To devein shrimp, remove the shells except for the tail, wash them under cold water and use a knife to slice along the dark line on their backs. Rinse out the sand and grit in the vein and place the shrimp in a bowl to be carried to the grill.

Drizzle the shrimp with olive oil (or baste with marinade, if you prefer) and a little kosher salt, then thread them onto skewers and place them on the grill. Grill for about five minutes on each side. They're ready once they turn white and opaque.

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