Ingredients
- 54 shrimp unshelled
- 18 corn tortillas (thick)
- 4 green onion (chopped)
- 1 lemon juice only
- 1 avocado (sliced)
- 2 qt water
- 1 cup ranchero sauce
- 1 cup butter softened
- 5 tablespoons chipotle pepper (canned)
- 1 tablespoon peppercorns (crushed)
- 1 tablespoon sea salt
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.