Instructions: To prepare the Pico de Gallo, place the onion in a small strainer, rinse with hot water, and drain. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix well. Let sit, refrigerated, for at least 30 minutes for the flavors to marry. (Makes 1 cup)

In a mixing bowl, combine 2 tablespoons of the chipotle puree with the water. Add the shrimp and toss to thoroughly coat. Marinate for 30 minutes to 1 hour in the refrigerator.

In a small mixing bowl, stir together the 1 cup of softened butter with the remaining 4 1/2 tablespoons of chipotle puree; use more or less chipotle, to taste. Set aside at room temperature.

To prepare the Corn Cakes, thoroughly combine the flour, cornmeal, baking powder, baking soda, salt, and sugar in a mixing bowl. In a separate large mixing bowl, whisk the buttermilk and melted butter together, then whisk in the egg. Gradually add the combined dry ingredients, stirring continuously until thoroughly incorporated.

In a food processor, puree 1/2 cup of the corn kernels and fold into the batter. Then add the whole corn kernels and scallions, and mix together. Add a little more buttermilk if the batter is too thick. Set aside.

To cook the shrimp, heat the 3 tablespoons of butter on a griddle or in a skillet. Saute the shrimp for 3 to 5 minutes over medium heat, turning once. Be careful not to overcook. Keep warm.

To cook the Corn Cakes, heat a nonstick pan over medium heat and ladle enough corn cake batter to make 3-inch cakes. Cook until golden brown, about 2 1/2 minutes per side. Repeat for the remaining cakes (there should be enough for 18 cakes).

Place 3 warm Corn Cakes on each serving plate. Place 5 shrimp on top of the cakes and spread the warm soft chipotle butter liberally over the shrimp. Spoon the Pico de Gallo next to the Corn Cakes and garnish with the scallions.

This recipe yields 6 servings.

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