Thaw the shrimp and season with salt, pepper, and garlic powder.

Skewer shrimp onto skewers. If you have a Blackstone, that’s not necessary. I dump them directly onto the hot surface.

Grill for about 5 minutes on each side or until the shrimp turn pink. Cooking them too long will make them tough and chewy.

Remove from grill and place in a pan or bowl.

Melt the butter and stir in the garlic powder. Pour it over the cooked shrimp.

Serve hot!