The shrimp and sauce (recipes follow) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating. To fit all of the shrimp on the cooking grate at once, you'll need three 14-inch metal skewers. Serve with grilled bread.

Directions
1. Pat the shrimp dry with paper towels. Thread the shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of the shrimp with the oil and season lightly with salt and pepper. Sprinkle one side of each skewer evenly with sugar.

2. Light a large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash, about 20 minutes. Empty the coals into the grill and build a modified two-level fire by arranging the coals to cover one-half of the grill, leaving the other half empty. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes; scrape the cooking grate clean with a grill brush.

3. Set the disposable pan with the sauce ingredients on the hot side of the grill and cook as directed; transfer the pan to the cooler side of the grill. Place the shrimp skewers, sugared sides down, on the hot side of the grate and use tongs to push the shrimp together on the skewers if they have separated. Grill the shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until the second side is pink and slightly translucent, 1 to 2 minutes longer.

3. Using a potholder or oven mitt, carefully lift each skewer from the grill and use tongs to slide the shrimp off the skewers into the pan with the sauce. Toss the shrimp and sauce to combine and transfer the pan to the hot side of the grill; cook, stirring, until the shrimp are opaque and fully cooked, about 30 seconds. Remove from the grill, add the remaining sauce ingredients, and toss to combine. Transfer to a serving platter and serve immediately with lemon wedges.

Spicy Lemon-Garlic Sauce
1. Combine the butter, lemon juice, pepper flakes, garlic, and salt in the pan. Cook over the hot side of the grill, stirring occasionally, until the butter melts, about 11/2 minutes; transfer to the cooler side of the grill (if using a charcoal grill) or set aside off heat (if using a gas grill). Proceed to grill the shrimp, adding the parsley just before serving.

Variation: Gas-Grilled Shrimp Skewers
1. Follow step 1 of the recipe for Charcoal-Grilled Shrimp Skewers. Light all the burners on a gas grill and turn to high, cover, and heat the grill until hot, about 15 minutes. Scrape the cooking grate clean with a grill brush and proceed with step 3 of the recipe, setting the sauce aside off the heat once hot and grilling the shrimp with the lid down, checking occasionally to make sure they're not burning (the timing may be a few minutes longer than in the charcoal grill recipe).