From: Pat Kight (kightp@ccmail.orst.edu)

Date: Fri, 09 Jul 93 14:07:33 PST

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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