Instructions: STEP ONE: Prepare the Barbecue Sauce- Start a charcoal fire in outdoor grill. When coals are white-hot, cover with soaked wood chips. Place chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers, turnip, and garlic on grill and cover. Adjust dampers to reduce heat and smoke vegetables for about 20 minutes. (When vegetables are done, smoke shrimp for enchilada filling for about 15 to 20 minutes.) Add vegetables to beef stock and reduce to 1 quart. Meanwhile, reduce brown sugar and raspberry vinegar to syrup consistency. Strain vegetables from stock and discard. Add carrots, mustard, and vinegar-sugar mixture to stock and simmer until carrots are done. Puree sauce in blender and strain. Return to heat, add ketchup, and reduce until sauce coats the back of a spoon. Add salt and pepper to taste.

CHEFS NOTE: Adjust amount of chiles for hotter sauce.

STEP TWO: Prepare the Red Peppers- Over an open flame, roast the red bell pepper until skin is charred black and begins to loosen from the pepper.

Immediately immerse pepper in ice water. When cool, peel and seed pepper and place in blender with sour cream. Puree until smooth and add salt and pepper to taste. STEP THREE: Create Smoked Shrimp Enchiladas- Saute sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green onions in butter until slightly soft. Add shrimp,cream and lime juice and reduce. Taste for salt and pepper.

Place equal amounts of fillings in center of tortilla and roll the tortilla in a cylinder.

Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue sauce around the enchilada.

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