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1
Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
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2
Make an incision along length of back where shells are cut and devein, leaving shells in place.
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3
(Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
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4
While shrimp marinate, prepare grill for cooking.
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5
If using a charcoal grill, open vents on bottom of grill, then light charcoal.
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6
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
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7
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
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8
Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
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9
Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
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10
Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
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11
Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
