1 lb - peeled shrimp
2 T - minced chives
1/4 C - olive oil
2-1/2 T – Lime juice (juice of one lime)
2 T - rice vinegar
2 T - honey
2 T - Dijon mustard
½ t - granulated garlic
¼ t – pepper
1 t – salt
Marinate shrimp in mixture of above in bag for 2 hours in refrigerator.
Drain.
Sautee shrimp until just cooked ... about ten minutes.
