2 pounds fresh shrimp, butterflied and deveined with pants on* (36 to 40 per pound head-on count)
1/4 cup minced garlic
4 tablespoons garlic powder
8 tablespoons bronzing seasoning
1 cup extra-virgin olive oil
*"Pants on" shrimp refers to peeling the shrimp and removing all but the last segment of the shell that contains the tail. This makes a nice presentation and provides a "handle" for eating the shrimp. The meat will pop out of the tail section with a gentle squeeze.