Cast Iron Shrimp Grilling Pan

Nope, but I used the cast iron pan for grilled oysters this weekend. It works best if you preheat it, and if you wipe out the compartments with a paper towel between batches of oysters.

It's a novel idea but why use this instead of skewers or just putting them on an aluminum foil pan? Seems like you would have to pluck the shrimp out real quick or risk overcooking them and like the poster above me stated, a PITA to clean.

Just use aluminum foil with a bunch of holes poked in it with an ice pick or slits with a knife. That looks like way too much work up front and afterwards and may not even work that well.

I have a light weight pan with a handle that is a vegetable / seafood grill cooker. It is non-stick and has holes in it. I have used it a couple times but you are limited on how much you can cook. I use foil now. It's particularly good for shrimp. When the shrimp quits sticking to it, it's ready.