Peel shrimp leaving tail section in tact. Pour 1 small bottle of Italian dressing in a 8 1/2 x 11 inch pan. Place shrimp in pan. Sprinkle a splash of teriyaki sauce on each shrimp. Lightly sprinkle garlic salt across the entire pan. For extra zest splash lemon on shrimp. Chill in refrigerator for two - three hours. Grill for 10 minutes above white-ashed coals. Turn occasionally for browning effect. If grill area has too large openings for shrimp, then skewer with vegetables. Do not overcook as shrimp will get tough.

For a change do as above except cook over grill in tin foil with butter. Cover and steam grill for 15 - 20 minutes. Recipe also good for fish fillets of mackerel, snapper, bass, flounder, and shark.