Those new to grilling seafood might find it daunting. For this reason, beginners might want to start with an easier seafood to grill like shrimp, according to a professional chef.

Chef Jonathan Bautista, executive chef at Ember & Rye, a SoCal steakhouse and seafood restaurant says, "It absorbs flavor well, cooks quickly, and is very forgiving."

After marinating your shrimp, load them up on your skewers and leave the tails on so it will be easier to pull the shrimp off of the skewers when they are done.

Using skewers is a foolproof way of cooking shrimp because they prevent the shrimp from falling into the grill, and make it super easy to flip the shrimp halfway through cooking.

Shrimp should be cooked on high and direct heat on each side for a couple of minutes. Keeping an eye on the grill as they cook will ensure you don’t overcook them.

The shrimp is done when it's pink or orange and has reached an internal temperature of 145 degrees Fahrenheit. Depending on size, this could take as little as two minutes per side.