Barbecued Shrimp with Brown Mushroom Risotto

RISOTTO:
1. Bring to a boil 8 cups chicken stock then bring to a simmer.
2. Sauté in a pot 2 tsp olive oil 1 large white onion (minced).
3. Add 2 cups of Arborio rice.
4. Ladle in at least 2 cups of warm chicken stock initially.
5. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add 5 Brown Button Mushrooms (sliced) and juice from half a lemon.
8. Once the Risotto is almost cooked add 1 tbsp butter to silken the dish.

SHRIMP:
1. Peel and devein 300g of shrimps but retain the last segment of the tail. Keep the heads and skin.
2. Marinade the shrimps for 1 hour in ½ cup olive oil, juice from half a lemon, 1 tsp dried rosemary, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp cayenne, ¼ tsp paprika, a few drops of Worcestershire sauce, salt and pepper
3. Grill until shrimps are cooked. Do not overcook the shrimps.

SAUCE:
1. Boil in 2 cups of water the shrimp heads and skin.
2. Add the marinade and reduce.
3. Put everything in a blender and puree.
4. Strain and bring again to a boil and add a few more drops of Worcestershire sauce.

To serve, place risotto in a plate and place some shrimps and some lemon zests. Spoon some of the sauce on the side.