Here is my version using Pablano peppers instead:
First I roasted a couple of Pablano peppers on the grill until the skin was charred and papery. Don't do this indoors unless you want your house filled with a very pungent aroma (rivaled only by a Doobie Brothers concert.) Then I cleaned and seeded the pepper and removed the stem.
Next I made a sauce using a couple of chipotle peppers (the kind that comes in a can coated with Adobo sauce) and some fresh chopped tomato. As I blended the tomatoes & chipotle peppers I added in a little water, olive oil, salt, pepper, garlic powder and a tablespoon of BBQ sauce for sweetness.
I peeled and deveined a handful of large Gulf shrimp and coated them with some of the sauce before grilling them. Once the shrimp were cooked, I chopped them in bite-sized chunks along with some white onion, added some grated Jack cheese and tossed the mixture with remainder of the sauce.
In the meantime, I had some dried corn husks soaking in water which were then rinsed off and spread out on a plate. I placed a Pablano pepper on each husk (actually I overlapped a couple of husks because the peppers were so big) and spooned in as much of the shrimp/onion/cheese/sauce mixture that the pepper would hold. Then it was simply a matter of rolling up the husks in to little packages and tying them up (with strips of shredded husks) before placing them on the grill for about 10-20 minutes, until the cheese melted and everything got all toasty. Give it a try with your own twist and let me know what you come up with.. Enjoy!
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