Chipotle Shrimp

• 18 each corn tortillas (6-inch) thick and fresh
• 2 quarts water
• 1 each lemon juice only
• 1 tablespoon peppercorns crushed
• 1 tablespoon sea salt
• 54 large shrimp unshelled
• 1 cup butter softened
• 5 tablespoons chipotle chili peppers
• 4 each scallions, spring or green onions
• 1 large avocados sliced

1. Heat tortillas and keep soft.
2. Bring water to boil, add lemon juice, peppercorns, salt, and cook 2 min.
3. Add shrimp, cook until pink and done, drain cool and peel.
4. Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 tablespoon chipoltes, and set aside at room temp.
5. Just before serving, toss remaining shrimp with rest of chipolte puree, and heat in skillet.
6. Put three tortillas on plate, add 8 shrimp, top with butter.
7. Sprinkle with green onions, and serve with the Ranchero Sauce.
8. Garnish each plate with avocado slices.

corn tortillas, water, lemon juice only, peppercorns crushed, salt, shrimp, butter, chipotle chili peppers, scallions, avocados

Taken from recipeland.com/recipe/v/chipotle-shrimp-42009 (may not work)