Made this last weekend in No. Michigan walleye fishing with friends.
In a ziplok bag, Shelled shrimp, olive oil, then add the cajun campfire seasoning mix.
Let marinade in the fridge for a bit.
I say several hours minimum.
Cook on the grill over tinfoil to keep the juices in and stop burning.
Unless you want to skewer them then open flame is fine.
With enough oil the shrimp do fine on tinfoil..
Start eating right off the grill...
Then add some to a dish to serve to family.
Start with 2 pounds, and you'll wind up with 1 1/2 on a platter.
Cook needs time to test them while drinking over the grill!