Instructions: This is a little late, but heres an untried (by me) recipe lifted from this months Texas Monthly (which also lists their idea of the best Mexican restaurants in Texas). Doesnt have chiles in it, but I cant see that being too hard to fix.

Sauce: Puree everything to a pesto consistency

Shrimp: Heat the oil in a large pan. Add the shrimp and saute until opaque. Remove and keep warm. Deglaze the pan with wine and reduce for 1 minute.. Add the cream and reduce to a sauce-like consistency.

Stir in 2-3 tablespoons of the pumpkin seed paste. Season with salt and pepper. Serve drizzled over the shrimp.

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