4 servings

1 cup Fresh cilantro
1 Tbs Fresh ginger, chopped
2 Cloves garlic
2 Scallions, sliced
1 Jalapeno pepper, halved and seeded
1 tsp Sugar
1/2 tsp Salt
3 Tbs Vegetable oil
3 Tbs Fresh lime juice
2 lbs Medium or Large Shrimp, peeled with tails left on.
1 cup heavy cream

1. In a food processor, combine cilantro, ginger, garlic, scallions, jalapenos, and process until finely chopped. Add sugar, salt, oil, and lime juice and mix well. Toss Shrimp in mixture until coated, cover bowl, and let stand an hour at cool room temperature.

2. Spoon the shrimp out of marinade and saute lightly until barely cooked. Arrange on serving plate and chill.

3. Add reserved marinade to the liquid from the cooked Shrimp and oil, 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 chilled and ready to serve.