- 3½ pounds uncooked medium shrimp, peeled, tails removed, and deveined
- ¼ cup olive or peanut oil
- Salt, to taste
- 18 corn or 12 flour tortillas, warmed or crisped just before serving
- 2 cups Lemon-Chili Cream Sauce (recipe follows)
- 3 large yellow bell peppers, stemmed, seeded, and cut into very thin l½-inch-long strips
- 4 cups shredded lettuce
- 1 yellow wax chili pepper, stemmed and minced
- 2 cups heavy (whipping) cream
- 2 tablespoons pure chili powder
- 3 tablespoons fresh lemon Juice
- ¼ teaspoon salt
- Rinse the shrimp and pat them dry.
- Place half of the oil in a large frying pan and set over medium-high heat until the oil begins to smoke. (Or use 2 pans and cook the shrimp in 1 round.) Add half of the shrimp and salt liberally. Stir just until the shrimp are white in the centers, 3 to 5 minutes. Remove the shrimp from the heat and set aside in a warm place. Repeat with the remaining shrimp.
- To assemble, place about 1/3 cup of the shrimp in the center of a tortilla. Top with Lemon-Chili Cream Sauce, yellow bell pepper strips, and shredded lettuce. Fold and serve.
- Lemon Chili Cream Sauce
- Combine all of the ingredients in a nonreactive medium saucepan. Bring to a boil and cook over medium heat until thick enough to coat a spoon, about 5 minutes.
- Use right away, or cover and refrigerate for up to 1 week, May be reheated to serve warm, or serve chilled.
- Makes 2 cups