I haven't met the child who doesn't like shrimp. It can be grilled in the shell and peeled at the table, or peeled and marinated before grilling, as in this recipe.
Hold the tails of the shrimp and tug off the shells; remove the black vein with a knife and rinse. Combine the marinade ingredients in a nonmetallic bowl and add the shrimp. Soak them for two to three hours, turning frequently. When your coals are ready, remove the shrimp from the marinade and place them on the grill, about four inches from the heat (a hinged grilling basket makes for easy turning). Grill the shrimp for about three minutes on each side, depending on their size. Serves four to six.