Jenny's Take on BPG's Chipotle Lime Shrimp

Hot, garlicky, spicy, delicious! This reminds me of my favorite appetizer at the Blue Point Grill. It is delicious serves with Judy and Mark's rice dish (on my blog) and a green salad with mangoes and cukes. (Inspired by a recipe from The Best Recipes in the World by Mark Bittman.

To serve 4:

7 large garlic cloves, peeled
3 T. olive oil
1-2 chipotle peppers (canned, but use as little adobe as possible)
a couple of pinches of dried chipoltle pepper flakes
6 scallions, trimmed and roughly chopped
1 c. cilantro without any thick stems
2 lb. peeled shrimp
s&p
1/3-1/2 cup lime juice
1/4 c. white wine

With blade running, drop garlic cloves into food processor. When finely minced, stop f.p. and add oil, peppers, S & P, scallions, and cilantro and process until mixture is minced. Add some of the lime juice if mixture seems too dry.

Add green mixture to saute pan and add juice. Heat, stirring for a couple of minutes, and add shrimp. Cook until shrimp is pink, turning 2/3 of the way through. Add wine and more lime juice if you want it more juicy. Also could add orange juice if you want it juicier!