We are having a party in a few weeks and I would like to serve some grilled shrimp, but there will be fifty or so people, and I would prefer to cook all of the food in advanced so I'm not spending the entire party cooking.
Any ideas on how I can reheat grilled shrimp without making it tough? I want the shrimp to have a little bit of char on it (it has a sugar based marinade). Could I grill it just enough to get some grill marks and then refrigerate it and then toss it in a skillet right before the party, or is there a better method?