Ingredients

• 1-ounce olive oil
• 4 hot links, all beef, cut in 6 bias slices
• 20 (21/25 shrimp), deveined, shelled and butterflied
• 2 cups heavy cream
• 1 cup Chipotle Sauce, recipe follows
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 pound cooked penne pasta
• 1/2 cup Parmesan, grated plus more for serving
• 1 tablespoon diced Roma tomato
• 1 tablespoon diced scallion

Directions

Chipotle Sauce:

1 1/2 cups BBQ sauce

3/4 cup canola oil

1/3 cup lemon juice

3/4-ounce Dijon mustard

1 to 2 chipotle peppers in adobo

3/4-ounce red chili flakes

1/3 teaspoon cayenne pepper

1/3 teaspoon ground black pepper

Combine all ingredients in blender, puree, cover and refrigerate.