These only take about 15 minutes of prep/cook time before eating. Adjust recipe to amount of shrimp you want to eat. (We usually make two pounds, and it still lasts for several meals.) If you use frozen shrimp, just run cold water over them until they separate. Larger shrimp and slightly frozen shrimp, like the extra jumbo ones I use, will take a minute or two longer to cook on each side. Just look for that nice pink look and the fabulous smell that says they are ready to eat. Of course, test one if necessary.
Adapted from recipe by Paula Deen