Shrimp with Lemon-Chili Cream Sauce

• 3 1/2 pounds uncooked medium shrimp, peeled, tails removed, and deveined
• 1/4 cup olive or peanut oil
• Salt, to taste
• 18 corn or 12 flour tortillas, warmed or crisped just before serving
• 2 cups Lemon-Chili Cream Sauce (recipe follows)
• 3 large yellow bell peppers, stemmed, seeded, and cut into very thin l 1/2-inch-long strips
• 4 cups shredded lettuce
• 1 yellow wax chili pepper, stemmed and minced
• 2 cups heavy (whipping) cream
• 2 tablespoons pure chili powder
• 3 tablespoons fresh lemon Juice
• 1/4 teaspoon salt

1. Rinse the shrimp and pat them dry.
2. Place half of the oil in a large frying pan and set over medium-high heat until the oil begins to smoke.
3. (Or use 2 pans and cook the shrimp in 1 round.)
4. Add half of the shrimp and salt liberally.
5. Stir just until the shrimp are white in the centers, 3 to 5 minutes.
6. Remove the shrimp from the heat and set aside in a warm place.
7. Repeat with the remaining shrimp.
8. To assemble, place about 1/3 cup of the shrimp in the center of a tortilla.
9. Top with Lemon-Chili Cream Sauce, yellow bell pepper strips, and shredded lettuce.
10. Fold and serve.
11. Lemon Chili Cream Sauce
12. Combine all of the ingredients in a nonreactive medium saucepan.
13. Bring to a boil and cook over medium heat until thick enough to coat a spoon, about 5 minutes.
14. Use right away, or cover and refrigerate for up to 1 week, May be reheated to serve warm, or serve chilled.
15. Makes 2 cups

shrimp, olive, salt, corn, lemonchili cream sauce, yellow bell peppers, shredded lettuce, yellow wax chili pepper, heavy, chili powder, lemon juice, salt

Taken from www.cookstr.com/recipes/shrimp-with-lemon-chili-cream-sauce (may not work)