Giant Shrimp in Habanero Sauce

Ingredients

• 1 ounce olive oil
• 4 garlic cloves, minced
• 3 shallots, chopped
• 1/2 onion, minced
• 1 habanero chile, minced
• 1 whole tomato, peeled
• 3 bay leaves
• 6 epazote leaves
• 3 branches fresh thyme
• 7 mint leaves
• 1-ounce orange liqueur
• 1-ounce tequila
• 8 ounces whipped cream
• Salt and freshly ground black pepper
• 30 to 36 jumbo shrimp, shelled and de-veined

Directions

Serving suggestions: sliced roasted tomatoes and onions, Champagne vinegar dressing, various herbs and spices

Preheat a grill.

Heat the olive oil in a medium saute pan over medium-low to medium heat. Add the garlic, shallots, and onion and saute for 2 minutes. Add the habanero chile and tomato and saute for 1 minute. Add the herbs and saute for an additional minute. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately add the orange liqueur and tequila. Stir, remove from the heat, and then add the whipped cream. Season, to taste, with salt and pepper.

Grill the shrimp for a couple minutes on each side until just cooked through; be careful not to overcook. Place 5 or 6 shrimp on each serving plate and top with the habanero sauce. Garnish with 1 thick slice each of roasted tomato and onion topped with Champagne vinegar dressing and the herbs and spices of your choice.