Start by mixing all the ingredients together with a whisk. They should be well blended.

Place the shrimp in the mix and make sure it is well coated. Cover and let sit at room temperature for about 15 to 20 minutes, then refrigerate for an hour our two. The butter will turn solid again, but that's ok. 

Take the shrimp out of the refrigerator and let sit at room temperature.

Start with the sauce. The shrimp will cook really fast. Heat the olive oil in a skillet. Add the garlic and gently sauté for a minute or two.

Add the remaining ingredients, including the marinade, and whisk while it is gently simmering. Continue to whisk until all the ingredients have blended.

Remove from the heat and set aside.

Now on to the shrimp.

If you are using an outdoor grill, place the shrimp in a basket or on skewers. Heat the grill or grill pan to high, then reduce heat to medium high.

Place the shrimp on the hot grill and cook for about 3 to 4 minutes on each side. The shrimps will be pink and tender. Be careful not to over cook!

Serve the shrimp on rice or couscous with the sauce over the top. Delicious!