18                    corn tortillas -- thick and fresh
   2      qt            water
   1                    lemon -- juice only
   1      tablespoon    peppercorns -- crushed
   1      tablespoon    sea salt
  54      large         shrimp -- unshelled
   1      cup           butter -- softened
   5      tablespoons   chipotle pepper -- canned & pureed
   4                    green onion -- chopped
   1      cup           Ranchero Sauce (separate recipe)
   1      large         avocado -- sliced
Heat tortillsa and keep soft.  (Nuke or steam)
Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min.
 Add shrimp, cook till pink and done, drain cool and peel.
Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T
chipoltes, and set aside at room temp.  
Just before serving, toss remaining shrimp with rest of chipolte puree, and
heat in skillet.  
Put three tortillas on plate, add 8 shrimp, top with butter.  Sprinkle with
green onions, and serve with the Ranchero Sauce.  Garnish each plate with
avocado slices.