***BBQ Shrimp Base*** 2 1/2 lemons — peeled and quartered
3 tablespoons coarse-ground black pepper
2 tablespoons seafood seasoning
1 cup worcestershire sauce
1 cup water
6 cloves garlic
***SHRIMP*** 1/3 cup julienne red bell pepper
1/3 cup julienne poblano pepper
1/3 cup sliced yellow onion
3/4 teaspoon minced garlic
1/2 teaspoon vegetable oil
20 shrimp — 16 to 20 count,
— peeled and cleaned 3/4 cup barbecue sauce base — (see recipe, above)
1/4 cup whipping cream
For the Sauce Base: In saucepan combine all ingredients and reduce liquid by ha lf. Strain liquid through fine-mesh strainer and reserve. For the Shrimp: In skillet, saut? peppers, onion, and garlic in oil on medium he at for about 40 seconds. Add shrimp and saut? for 30 seconds. Stir in barbecue sauce base. Add cream and simmer 2 to 3 minutes, until shrimp are cooked.
To serve, arrange shrimp, cornbread pudding, and jicama salad on each plate.
From the Recipe Files of RecipeLu <recipelu@recipelu.com>