- 1 bunch cilantro leaves, washed and dried
- 2 each jalapeno chile
- 12 each garlic cloves
- 1 teaspoon cumin powder
- 2 tablespoons lime juice
- 2 cups canola oil
- 30 piece U/8 shrimp, peeled and deveined

- 1 can chipotle peppers in adobo sauce, 7oz.
- 4 each roma tomatoes, quartered
- 4 cups chicken stock
- 3-4 cups quick grits
- 2 each poblano pepper, diced small
- 2 each red bell peppers, diced small
- 1 1/2 cups jalapeno jack cheese, grated
- 1 cup scallions, chopped
- 1/3 cup cilantro leaves, chopped fine
- salt and pepper, to taste

Tequila Lime Sauce:
- 1 cup white wine
- 2 cups tequila
- 2 each shallot sections. peeled and minced
- 10 each cilantro sprigs
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 cup heavy cream
- 2 tablespoons lime juice
- 3/4 pound unsalted butter
1. FOR THE SHRIMP: Combine cilantro, jalapeño, garlic, cumin, lime juice and oil in a blender. Blend till smooth. Place shrimp into large mixing bowl and pour marinate over shrimp, toss to incorporate and set in fridge for at least three hours. When time to serve, remove from bowl season with salt and pepper and cook in hot sauté pan till cooked through.

2. FOR THE GRITS: Combine chipotle peppers, tomatoes and chicken stock in blender. Blend till smooth, strain into deep sauce pot.  Heat stock till boiling, begin whisking in grits and lower heat once all grits are added. In another sauce pot, sauté poblano, red bells, cook quickly for a minute then add pre-cooked grits. Begin to incorporate the rest of ingredients, season to taste. Serve hot.

3. FOR THE TEQUILA LIME SAUCE: Combine white wine, tequila, shallots, cilantro sprigs, cumin and coriander seeds. Reduce over medium high heat.  Add cream and continue to reduce. Once cream begins to thicken, lower heat and add lime juice. Mount sauce with butter, strain and keep warm till time to serve.  

4. FOR THE PLATING: In the center of serving bowl spoon small amount of grits in center of bowl. Drizzle sauce around grits, top with three pieces of shrimp. Serve.