Chilled Aromatic Shrimp With Cilantro-Ginger-Lime Cream

In a food processor, combine cilantro, ginger, garlic, scallions, jalapeno, and process until finely chopped (or chop fine by hand). Add sugar, salt, oil and lime juice and mix well. Toss shrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator.

Spoon shrimp out of marinade and saute lightly (without additional oil) until shrimp are barely cooked. Arrange on serving plate and chill.

Add reserved marinade to the liquid from the cooked shrimp and boil, 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 well-chilled and ready to serve.