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Chilled Aromatic Shrimp with Cilantro Ginger Lime Cream Ingredients

1 cup loosely packed fresh cilantro 1 tablespoon fresh ginger, chopped 2 cloves garlic 2 scallions (green onions), sliced 1 jalapeno pepper, halved and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice 1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream

• In a food processor, combine cilantro, ginger, garlic, scallions, jalape$o, and process until finely chopped (or chop fine by hand). Add sugar, salt, oil and lime juice and mix well.
• Toss whrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator.
• Spoon shrimps out of marinade and saute lightly (without additional oil) until shrimps are barely cooked.
• Arrange on serving plate and chill.
• Add reserved marinade to the liquid from the cooked shrimp and voil, stirring, until the liquid evaporates, leaving a thick green puree.
• Add cream and boil again, stirring constantly, until thick enough to pour.
• Do not reduce too much; this sauce thickens considerably as it cools.
• Pour sauce into a serving bowl and refrigerate with the shrimp until both are well-chilled and ready to serve.

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