1/3 cup Bluegrass Soy Sauce
3 T. sesame oil
2 limes, juiced
2 t. Pure Cane Sorghum
2-inch piece fresh ginger, finely grated
2 cloves garlic, finely chopped
1/4 cup canola oil
1 stick butter, softened
2 lb. large uncooked shrimp (21-24 ct.)
Whisk together above ingredients (except butter), place in a food processor and blend together, add the softened butter and pulse until thoroughly combined.
Season the shrimp with salt & pepper and brush the mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1-2 minutes per side
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