*  Exported from  MasterCook  *
 
                              Chipotle Shrimp
 
 Recipe By     :Mark Miller--COYOTE CAFE COOKBOOK 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Avocado                          Hot And Spicy
                 Main Dishes                      New Southwest
                 Seafood/Shellfish                Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18                    corn tortillas -- thick and fresh
    2      qt            water
    1                    lemon -- juice only
    1      tablespoon    peppercorns -- crushed
    1      tablespoon    sea salt
   54      large         shrimp -- unshelled
    1      cup           butter -- softened
    5      tablespoons   chipotle pepper -- canned & pureed
    4                    green onion -- chopped
    1      cup           Ranchero Sauce (separate recipe)
    1      large         avocado -- sliced
 
 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.
 
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