Grilled Shrimp with Chile Cream Sauce

Makes 2 servings

Ingredients:

1 pound large shrimp, peeled and deveined
juice and zest of one lime
1 tablespoon toasted sesame oil
salt and freshly ground black pepper

Sauce:

1 tablespoon olive oil
1 medium white onion, diced
1 garlic clove, minced
3 Roma tomatoes, roasted
2 tablespoons chipotle from canned chipotle in adobo sauce (more if
you like it hotter)
1/3 cup dry white wine
1/2 cup heavy cream

Preparation:

Season the shrimp with the lime juice, sesame oil, salt and pepper.
Set aside to marinate for about 30 minutes. Reserve the marinade
liquid.

To make the sauce:

Heat the oil in a sauté pan. Add the diced onion and cook until soft
(about 3 minutes). Add the garlic and cook for another minute. In a
blender, blend the roasted tomatoes and chipotles. Add the
tomato/chipotle mixture, the wine and the reserved marinade to the
sauté pan, and cook over high heat for about 6 minutes, stirring and
scraping the bottom of the pan to prevent sticking, Reduce heat to low
and stir in the cream. Heat thoroughly (about two more minutes).

Prepare the grill. Either skewer* the shrimp or use a grill wok or
grill basket. My favorite method is to use a grill basket as it is
easier. When the grill is ready cook the shrimp until they turn bright
pink (about two minutes). Turn and cook another two minutes. Serve
with the sauce.

* If you are using skewers, soak them in water for about 20 minutes to
prevent burning.

Piñon Rice Pilaf:

1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon oregano
1 cup rice
1/2 cup piñon nuts
2 cups chicken stock

Preparation:

Preheat the oven to 350 degrees F. Heat the olive oil over medium
heat, in an oven-ready pan. Add the garlic, cumin and oregano and cook
for a minute. Don’t burn the garlic. Add the rice and piñon nuts and
stir to coat well. Add the chicken stock, stirring well and raise the
heat to high. When the liquid comes to a boil, cover the pot and put
in the oven for 20 minutes. Remove from the oven. Stir to fluff and
serve.