Barbecue Sauce Base
2 1/2 lemons, peeled and quartered
3 tablespoons coarse-ground black pepper
2 tablespoons seafood seasoning
1 cup Worcestershire sauce
1 cup water
6 cloves garlic
In saucepan combine all ingredients and reduce liquid by half. Strain liquid through fine-mesh strainer and reserve.
1/3 cup julienne red bell pepper
1/3 cup julienne poblano pepper
1/3 cup sliced yellow onion
3/4 teaspoon minced garlic
1/2 teaspoon vegetable oil
20 shrimp, 16 to 20 count, peeled and cleaned
3/4 cup barbecue sauce base (see recipe, above)
1/4 cup whipping cream
In skillet, sauté peppers, onion, and garlic in oil on medium heat for about 40 seconds. Add shrimp and sauté for 30 seconds. Stir in barbecue sauce base. Add cream and simmer 2 to 3 minutes, until shrimp are cooked.
To serve, arrange shrimp, cornbread pudding, and jicama salad on each plate. Serves 4.