GRILLED HONEY-CAPER SHRIMP

1 pound large shrimp, peeled and deveined
1/2 cup honey
3 tablespoons capers
2 tablespoons pickling liquid from the jar of capers
2 tablespoons dry sherry
Zest of 1 lemon
Juice of 1/2 lemon
2 teaspoons sea salt
1 1/2 cups extra virgin olive oil
Capers (for garnish)
Lemon wedges (for garnish)

Put shrimp in a glass baking dish or bowl.

In a food processor, puree all remaining ingredients except olive oil and garnishes to make marinade. While motor is running, add olive oil in a slow, steady stream. Toss shrimp with marinade and refrigerate 1 hour.

Grill shrimp over medium-hot coals for about 2 minutes per side.

Serve 3-4 hot shrimp per person, dressing each plate with capers and lemon wedges.

Serves 4 as an appetizer
Source: El Farol: Tapas and Spanish Cuisine by James Campbell Caruso