I’ve been on a shrimp jag the last couple of weeks. It began with Shrimp in Chipotle Sauce, or Camarones Enchipotlados, from Diana Kennedy’s cookbook The Art of Mexican Cooking. This dish of perfectly cooked shrimp in a slightly sweet tomato-based sauce with spicy, smoky, roasted flavors can be served as a main dish, hot with white rice, or as an appetizer, hot or cold. I like the idea of serving the shrimp cold, as an alternative to the popular appetizer of boiled and chilled shrimp with cocktail sauce. In my fantasy, Shrimp in Chipotle Sauce are served on a veranda, preferably overlooking the ocean, with a cold beverage to women dressed in light cotton sundresses and men in sear-sucker pants and crisp, cotton shirts. (Because it was snowing where I live day before yesterday, it is indeed a fantasy.)

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