Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dry white wine
  1                cup  water
  1                     bay leaf
  1           teaspoon  salt
     1/2                lemon -- sliced
  24             large  raw unpeeled shrimp
  5             medium  tomatoes
  3                     tomatillos
  6                     green onions
  1              small  red onion
  1         tablespoon  roasted garlic
  1              small  poblano pepper -- * see note
  1                     jalapeno chile pepper -- seeded and chopped
  2        tablespoons  reconstituted sun-dried tomatoes -- chopped
  3        tablespoons  fresh lime juice
  2        tablespoons  prepared horseradish
                        salt and pepper -- to taste
  2               cups  romaine lettuce -- finely shredded
     1/2           cup  cilantro -- coarsely chopped
  6                     lime slices

Preparation:

*note: roasted, peeled, and seeded Bring the wine, water, bay leaf, salt and lemon to a boil in a saucepan. Add the shrimp and simmer until pink and opaque, 2-3 minutes. Set aside to cool in the liquid. Peel and devein, leaving the tail shells on. Cut the tomatoes in half and broil them cut side up until caramelized (or if you have the grill going, grill them whole). Roast the tomatillos, green onions, and red onion under the broiler or on the grill until slightly charred. Combine the roasted vegetables, roasted garlic, poblano and jalapeno chiles, and sun-dried tomatoes in a food processor and puree. Thin with the lime juice, if needed. Season to taste with horseradish, salt, and pepper. Mix this sauce with the peeled shrimp and set aside in the refrigerator for about 2 hours. Divide the shredded romaine among 6 serving dishes. Lay 4 shrimp on each plate and spoon some sauce over the top. Garnish with the chopped cilantro and lime slices. To serve in the classic shrimp cocktail style, heap the lettuce in a footed glass and arrange the shrimp so the tails hang over the edge; slit a slice of lime and press it on the rim of each glass. Notes: The sauce can be made up to 2 days in advance, so if you have the grill going one day, you can roast the vegetables and plan to serve this dish a day or two later. Of course, you can always roast the vegetables earlier in the day that you plan to serve them, but be sure to allow enough time for the sauce to rest in the refrigerator before serving. Dried tomatoes are not a traditional southwestern ingredient, but I like the flavor and texture they add to this sauce. Some are dried in the sun, others in ovens, and they vary in degree of dryness. The oil-packed version is already rehydrated and ready to use, but the dry ones need to be soaked in warm water until plump and soft, 30 minutes to an hour depending on the degree of dryness. This dish was concocted for the menu by one of our talented sous chefs who really loves chiles; for him hotter is better. If you want to tone down the heat, use one chile or the other instead of one of each.

Nutritional Information:

93 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 395mg Sodium