4 servings

1 cup fresh cilantro
1 tablespoon fresh ginger, chopped
2 cloves garlic
2 scallions, sliced
1 jalapeno pepper, halved and seeded
1 teaspoon granulated sugar
1/2 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons fresh lime juice
1 cup heavy cream
2 pounds medium or large shrimp, peeled with tails left on

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.

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

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 as 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.