Ingredients
Uncooked peeled and de-veined shrimp
Marinade:
1/2 cup white wine
1/2 cup chicken stock
zest and juice from 2 limes
1 1/2 tbsp. freshly grated ginger
2 cloves of garlic
1/4 cup honey
1 tsp sugar
1/4 cup extra virgin olive oil
Preparation
Combine all ingredients but the olive oil with a hand blender or in a food processor, slowly add the oil to the mixture while blending to create a good emulsion. Put the shrimp in a bag and cover with 1/2 of the mixture. Marinate for at least 2 hours (overnight is best)
Place remaining marinade in a small saucepan and reduce by 1/3 until it thickens and will coat the back of a spoon.
Grill the shrimp until just cooked then coat with a generous coating of the reduced marinade.
