Title: Chipotle Shrimp
Categories: Seafood
Yield: 6 Servings

18 Corn tortillas; thick and
-fresh
2 qt Water
1 Lemon; juice only
1 tb Peppercorns; crushed
1 tb Sea salt
54 lg Shrimp; unshelled
1 c Butter; softened
5 tb Chipotle pepper; canned &
-pureed
4 Green onions; chopped
1 c Ranchero sauce (see recipe)
1 lg Avocado; sliced

Date: Thu, 11 Apr 1996 19:50:47 -0400

From: JoniRB@aol.com

Recipe By: Mark Miller--COYOTE CAFE COOKBOOK

Heat tortillsa and keep soft. (Nuke or steam) Bring water to boil, add
lemon jjuice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink
and done, drain cool and peel. Prepare chipolte butter--Puree together
butter, 6 shrimp and 1 1/2 T chipoltes, and set aside at room temp. Just
before serving, toss remaining shrimp with rest of chipolte puree, and heat
in skillet. Put three tortillas on plate, add 8 shrimp, top with butter.
Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each
plate with avocado slices.

CHILE-HEADS DIGEST V2 #291

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.