Gambas al Alcaparra (Grilled Honey-Caper Shrimp)

1 pound large shrimp, peeled and deveined
2 tbsp capers
2 tbsp pickling liquid from the jar of capers
1/2 cup honey
2 tbsp dry sherry
zest of 1 lemon
juice of 1/2 lemon
2 tsp 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 the marinade.

While the motor is running, add olive oil in a slow steady stream.

Toss shrimp with this marinade and refrigerate for 1 hour.

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

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

Makes 4 tapa servings