To cook shrimp, bring 4 cups of water and 1 teaspoon of salt to boiling in a 3-quart saucepan. Add 1 pound of shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold water; drain and chill until ready to use.
To direct-grill shrimp, string them onto skewers to make kabobs. Over medium coals, grill medium shrimp (20 per pound) for 6 to 8 minutes, jumbo shrimp (12 to 15 per pound) for 10 to 12 minutes, or until opaque. Check for a pink color on the outside. Cut into a skewered shrimp to make sure the flesh is opaque throughout.