maple, citrus, ginger and soja marinade

Ingredients

• 540 g (about 16) 16/20 uncooked shrimps, thawed 

Marinade 

• 2 limes (or 1 lemon), juice and zest + 1 lime (or 1/2 lemon) for the presentation
• 60 ml (¼ cup) dark maple syrup
• 60 ml (¼ cup) olive oil
• 60 ml (¼ cup) soja sauce
• 1 piece (0,6 cm-¼ po), ginger grated
• 1 garlic clove, grated
• Chives, a handful or 2 spring onions
• Cayenne pepper, to taste

Method

1. In a bowl, whisk all the ingredients except the olive oil. Pour the olive oil gently and whisk with the other ingredients until the marinade is emulsified.
2. In a bowl or a resealable bag, mix the marinade and the shrimps (or tofu). Let it marinate in the fridge between 30 minutes and 1 hr. 
3. Thread the marinated shrimps on skewers. Add the rest of the marinade in a saucepan and heat it on the medium/high heat until it has thicken and reduced to its half. 
4. Place the skewers on a smoking BBQ (350F/180C) or on a hot griddle, and cook for 5-7 minutes, turning occasionally. 
5. Brush with half of the reserved marinade halfway through cooking. 
6. Sprinkle the skewers with a little cayenne pepper and the zest the lime (or lemon) directly on the skewers just before serving.