Blend the sundried tomatoes with garlic, chilli, lemon juice and olive oil to form a thick, uniform cream.
Taste it with salt, pepper and sugar and, if necessary. more lemon juice.
Flip the shrimp in the cream and let them soak for a few hours in the refrigerator.
Grill the shrimps on a frying pan or fry them at a high temperature in a normal pan for about 4 min.
