Meats, vegetables, fruit, breads -- you name it and I have probably tried to grill it. I especially enjoy grilled seafood, which comes my Floridian upbringing. Grilled shrimp are my favorite. The tips come from my friend, expert grill master Russ Faulk of Kalamazoo Gourmet. Trust me. If you want the absolute best grilling experience, go there.

Russ points to a few easy steps for the best grilled shrimp:

1. "Ten-count shrimp (10 per pound) are perfect for grilling," Russ notes. "They're small enough to avoid getting tough from longer cooking times, but large enough that they have time to pick up some flavor from any grilling woods you may be using."

2. Try a little tenderness: "When you devein the shrimp, cut an incision along the back. The shrimp are fully cooked when the deepest part of the cut turns from translucent to opaque," he says. "Pull the shrimp from the grill immediately for tender perfection. The longer you wait, the tougher they'll get."

3. Take it easy: "Skewer the shrimp so you don't have to chase them all over the grill," Russ suggests. "Doubling the skewers will also keep the shrimp from rotating."

Thanks, Russ! And here is one of my favorite grilled shrimp recipes:

GRILLED SHRIMP ON ARUGULA WITH LEMON VINAIGRETTE
Serves 4

Shrimp
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, crushed
1 teaspoon each: fresh oregano, basil, and chives, chopped
Pinch of cayenne pepper
Salt and freshly ground black pepper
24 large shrimp, peeled and deveined, with tails on

Arugula Salad
4 ounces green beans, cut into 1-inch lengths
2 ears of corn, unhusked
2 tablespoons balsamic vinegar, preferably white balsamic
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
6 cups arugula leaves, well rinsed and dried
1 pint grape tomatoes
1 cup (packed) fresh basil leaves, torn into bite-size pieces

1. To marinate the shrimp, whisk together the oil, lemon juice, garlic, oregano, basil, chives, and cayenne in a glass or other non-reactive bowl and season to taste with salt and pepper. Pour into a zippered plastic bag and add the shrimp. Marinate in the refrigerator for 2 hours.

2. Bring a medium saucepan of lightly salted water to a boil over high heat. Add the greens beans and cook just until crisp-tender, about 3 minutes. Drain and rinse under cold water. Pat dry with paper towels.

3. Build a charcoal fire in an outdoor grill or preheat a gas grill. Grill the corn, covered, turning often, until the husks are charred, about 20 minutes. Husk the corn and remove the silks. Cut the corn from the cobs. Cool.

4. If using a charcoal grill, the coals will have burned down to medium-hot. IF using a gas grill, adjust the heat to medium. Lightly oil the grill grate.

5. Grill the shrimp, turning once, until firm and bright pink or orange, 4 to 5 minutes.

6. Whisk together the balsamic vinegar, olive oil, and lemon juice. Season to taste with salt and pepper. Place the arugula, green beans, tomatoes, corn, and basil in a large bowl and toss with the vinaigrette. Divide evenly among 4 large plates and arrange the grilled shrimp next to the salad. Serve immediately.