Shrimp Boats with Guacamole and Chips

Serves 6

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.



Makes 3 cups

2 jalapenos
   vegetable oil
3 large ripe Hass avocados
1/4 white onion, diced
1 tomato, cored, seeded and diced
2 cloves garlic, pressed
1/3 cup finely minced cilantro stems included
2 tablelslpoons freshly squeezed lime juice
1 teaspoon salt

Rub the jalapenos with a small amount of vegetable oil and reoast them over a direct flame on the stove top or under the broiler, turning them witnh tongs until the skin blisters and bubbles on all sides.  When completely blackended, seal them in a plastic bag to let them "sweat" for about 10 minutes.  SPlit opne the chiles and scrape out the seeds, discarding the seed and the stems, then mince the chiles  (there is no need to peel).

Gut the avocados in half and remove the pits,  Scopp out the avocado flesh and place it in a medium bowl.  Mash the avocado withi a potato masher or fork until smooth, but with small chucks still visible.  Stir in the onion, tomato garlic, cilantro, lime juice, halapeno and slat.  Mix Well.

Cover by pressing plastic wrap directly onto the guacamole, which will completely seal the guacamole so that it does not discolor from contact with oxygen.  Refrigerate until ready to use, but brign to room temperature beofore seving.