My favorite is probably the easiest....and can be done on the boat BBQ or at home. All you need is:
Foil
olive oil
butter
garlic
whatever seasoning you like ( alittle cajon is awesome)
Take the tail, stomach side up, and cut it length wise in 1/2, you'll need a heavy knife to cut through the shell, by rocking. Now you have 2 halves, like BIG shrimp. Drizzle a liitle olive oil, seasoning,pepper and throw them straight on a hot BBQ, flesh side down. I only let them slightly color for maybe 2 minutes and then pull them back off, put them together in foil, with some butter, fresh garlic and a little seasoning :11ztongue :11ztongue and wrap them up. Throw the whole thing back on the fire, turning it every minute or so. In 3-5 minutes, theyre done. They steam in the butter and garlic, but have some grill color from the 1st drop. Best you'll ever have. ( we do it on the boat, after the days dives are done...cant beat it with a cold corona...or 4.