Chipotle Pasta

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1 ounce olive oil

1 hot link, cut in 6 bias slices

5 (21/25 shrimp), deveined, shelled and butterflied

4 ounces heavy cream

3 ounces Chipotle Sauce, recipe follows

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

9 ounces cooked penne pasta

2 ounces Parmesan, grated

1 tablespoon diced tomato

1 tablespoon diced scallion

Chipotle Sauce:

1 cup BBQ sauce

1/2 cup canola oil

1/4 cup lemon juice

1/2 ounce Dijon mustard

2 ounces chipotle paste

1/2-ounce red chili flakes

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper