thanks for the tip ic. will do.
i've tried doing shrimp skewers over fairly hot coals, and they came out a little tough, so i started to grill them with the shells on (split and cleaned but still intact). i like the char flavor, and the shell helps protect the shrimp from getting dry and tough. but i will try the lower temp with herb skewers next time.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things