My first time grilling up firecracker shrimp and they'll be on the menu list again soon. I marinated thawed shrimp in a mixture of Siracha hot chili sauce, red pepper flakes, minced garlic, olive oil, lime juice and sugar. I would have liked to add honey, but I didn't have any. I made far too many, but they tasted just as good the next day as cold shrimp. I could even see chopping off the tails and tossing the cold, cooked shrimp into a salad.