Shrimp Boats with Guacamole and Chips
2 chipotle chiles en adobo
1/2 cup water
1/4 cupmedium-hot ground red chile powder
2 tablespoons olive oil
1 tablespoon freshly queezed lime juice
1/2 teaspoon kosher salt
18 large shrimp, peeled , talis intact and deveined
2 cups vegetable oil
12 fresh corn tortillas, cut into quarters
1 pinch sea salt
6 banana leaves, thawed and cut into 5-inch by 11-inch rectangles
3 cups guacamole (recipe follows)
PLACE THE CHILES EN ADOBO, water, chile powder, olive oil, lime juice, and kosher salt into a blender and puree until smooth. Put the shrimp into a nonreactive medium-sized bowl and pour the marinade over them. Stir to coat the shrimp evenly, cover, and refrigerate for at least i hour or up to 4 hours.
PLACE THE VEGETABLE OIL into a deep, straight-sided large saucepan over medium-high heat. Bring the oil to 360 degrees. Fry the cut tortillas until golden brown, turning once. Drain on paper towels, sprinkle with sea salt, and set aside.
PREHEAT A CHARCOAL or gas grill. Start preparing the banana leaf boats by cutting 1dozen 1/2-inch by 5-inch strips for tying the ends of the banana leaf boats. (To visualize the banana boats, you must understand that the individual leaves are first pleated lengthwise and each end is tied tightly with the precut strip of banana leaf, then the pleated boat is opened out and downward to accommodate the guacamole, shrimp, and chips.) Place the 5-inch by 11-inch cut leaves the long way in front of you. Take one end of the leaf and pleat it lengthwise. Gather the end nearest you and tie it by wrapping the tie strip twice around the end of the “canoe,” then make a knot. Turn the other end toward you and repeat. Open up the pleated lea to make a canoe-shaped boat. Repeat to make the fleet.
REMOVE THE SHRIMP from the marinade and grill over high heat, turning once with tongs, until the shrimp bright pink and no longer translucent in appearance. Do not overcook, because they will dry out and be tough. Let cool.
PLACE 1/2 CUP OF GUACAMOLE into each boat and poke in 3 shrimp tails so they stand upright. Place 4 fried con tortillas between the shrimp and put each boat on individual serving plates. Serve immediately with a scattering of the remaining chips alongside the canoes.