SHRIMP CAMPECHE 1 yellow bell pepper, cut lengthwise in half, stem and seeds removed 1 red bell pepper, cut lengthwise in half, stem and seeds removed Vegetable oil 4 roma (plum) tomatoes 6 tomatillos, husks removed 4 cloves garlic, peeled 1 small white onion, cut into fourths 1 or 2 jalapeño or serrano chilies, stems removed 1 cup loosely packed chopped fresh cilantro 1/4 cup tomato juice 1 1/2 teaspoons salt 2 teaspoons lime juice 1 teaspoon maple-flavored maple syrup or packed brown sugar, if desired 2 avocados, peeled, pitted and diced 1 pound cooked, peeled, deveined medium shrimp, diced Cilantro sprig, if desired Tortilla chips, if desired

Set oven control to broil. Lightly brush skins of bell peppers with oil. Place bell peppers (skin sides up), tomatoes, tomatillos, garlic, onion and chilies on rack in broiler pan.

Broil with tops about 5 inches from heat 5 to 10 minutes, checking frequently, until skin of bell peppers and tomatillos is lightly charred and blistered. Turn vegetables over. Broil 5 to 10 minutes longer to blister other sides. (Watch tomatoes, tomatillos and chilies carefully; they will blister and need to be removed before the bell peppers, garlic and onion.) Cool about 15 minutes.

Peel and discard skins of bell peppers. Transfer all broiled ingredients and any pan juices to food processor. Add cilantro, tomato juice, salt, lime juice and maple syrup. Cover and process to form a coarse puree. Refrigerate at least 2 hours until chilled.

Just before serving, stir in avocado and shrimp. Garnish with cilantro sprig. Serve with tortilla chips.

6 to 8 servings.

SERVE WITH: Traditionally, this spicy shrimp cocktail is served with warmed tortilla chips. You may want to warm tortilla chips in your oven or contact a Mexican restaurant for fresh chips hot from the oven.

1 Serving: Calories: 195 (Cal. from fat: 90), Fat: 10g (Saturated: 2g), Cholesterol: 145mg, Sodium: 810mg, Carbohydrate: 13g, Protein: 18g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]