Remove the shells and the heads from the shrimp and clean the inside by running a knife point down the length. Wash and drain the shrimp, then place them on a plate, soak with lemon juice-and sprinkle with salt.

Put 6 shrimp on each skewer, piercing one through the base of the head, the other through the tail, interlacing each with a piece of lemon and bay leaf. Cover lightly with oil, then put on the barbecue or in the oven for 6 minutes, turning them when half done. Serve with boiled or steamed potatoes.