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Chilled Cilantro-Ginger-Lime Shrimp

1 cup loosely packed fresh cilantro
1 Tbsp. fresh ginger, chopped
2 cloves garlic
2 scallions (green onions), sliced
1 jalapeno pepper, halved and seeded
1 tsp. sugar
1/2 tsp. salt
3 Tbsp. mild vegetable oil
3 Tbsp. 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,
jalapeno, and process until finely chopped (or chop fine by hand).
Add sugar, salt, oil and lime juice and mix well. Toss shrimp 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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