I have cooked this dish many times in a wok on top of the stove, but the grill definitely enhances the flavor of the shrimp.  I actually use a wok with holes made for the grill to cook it in.  It is easier to toss the shrimp to make sure it is cooked evenly.  I just recently watched a “America’s Test Kitchen” episode where they were cooking shrimp.  They mentioned that when you buy shrimp make sure it only contains shrimp and salt.  You don’t need the preservative sodium tripolyphospate. The photo shows the shrimp in the wok before cooking on the grill.  The tray is just used to let the marinade drain off the shrimp.

Shrimp Scampi

2 lbs. raw shrimp, peeled and deveined

4 cloves garlic, chopped

2 T parsley

6 scallions chopped

1 C olive oil

2 T lemon juice

1 tsp. oregano

1/2 C Vermouth

1 tsp. salt and pepper

Mix all ingredients in a large bowl.  Marinate 1 hour on the bench or 3 hours in the fridge.  Drain the shrimp from the marinade and cook on a grate with holes on the grill until the shrimp turn pink. The shrimp should look opaque not translucent.  It should only take about 5 minutes depending on the heat of your grill.