You can also add a bit of salt but I forgot about it and it was just fine.
Seasoning
½ tbsp paprika
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp ground thyme
½ tsp ground black pepper
½ tsp cayenne pepper
½ tsp dried basil
½ tsp dried oregano
Instructions
For the sauce mix the olive oil, lemon juice, mustard, horseradish, ketchup, 2 tbsp or parsley and garlic; refrigerate until ready to serve.
Place the peeled shrimp in a big resealable bag along with 2 tbsp of olive oil and seasoning. Seal bag and turn to coat; let sit for 15 minutes.
Preheat your BBQ to 300° F to 350° F and place the shrimp onto it. You can also skewer them but it is up to you. Grill for 2 -3 minutes per side or until shrimp will turn pink.
Remove from grill and serve with remoulade.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/appetizers/fiery-grilled-shrimp/