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.