Yield: 2 Servings
|\N \N||Salsa verde (tomatillo sauce; canned is OK; home made is better; see \"salsa verde #2)|
|\N \N||Fresh goat cheese mixed with chopped cilantro (to taste)|
|\N \N||Chipotle Orange Honey sauce (A.K.A. - Chipotle sauce)|
Date: Fri, 12 Apr 1996 22:41:23 +0000 From: "Stuart Daniels" <atco@...> These recipes originated at one of the finest Mexican Restaurants that I ever had the good fortune to visit. Unfortunately "La Fogata" of Pawtucket, Rhode Island, is no longer in business. It was wonderful while it lasted! Peel the shrimp, leave the tails on. Butterfly half way up. Dip in Chipottle sauce. (all the way) Grill over HOT wood charcoal fire till half done. (That'll be quick). Place shrimp in serving sized baking dishes that have heated Salsa Verde on the bottom (shallow, ~½ inch), Green sauce should not cover Shrimp, (place tails up). Place 1 heaping teaspoon of warmed goat cheese/cilantro in center of each shrimp. Complete cooking in 400F oven for 2 to 3 minutes.
CHILE-HEADS DIGEST V2 #292
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .