Chipotle Shrimp

18 corn tortillas -- thick and fresh

2 qt water

1 lemon -- juice only

1 tablespoon peppercorns -- crushed

1 tablespoon sea salt

54 large shrimp -- unshelled

1 cup butter -- softened

5 tablespoons chipotle pepper -- canned & pureed

4 green onion -- chopped

1 cup Ranchero Sauce (separate recipe)

1 large avocado -- sliced

Heat tortillsa and keep soft. (Nuke or steam) Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink and done, drain cool and peel. Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T chipoltes, and set aside at room temp. Just before serving, toss remaining shrimp with rest of chipolte puree, and heat in skillet. Put three tortillas on plate, add 8 shrimp, top with butter. Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each plate with avocado slices.