Instructions: To make the cocktail sauce, combine all the ingredients and mix well. Refrigerate until needed. The sauce can be prepared up to 5 days in advance. (Note: To store remaining chipotle chiles, puree in a blender and refrigerate or freeze; use in barbecue sauce or to make spicy ketchup.)

Peel and devein the shrimp, reserving the shells. Combine the orange juice, lime juice, zests, cumin, salt, cinnamon, cayenne and the shrimp shells in a medium saucepan. Bring the mixture to a rapid boil over high heat. Stir in the shrimp, cover tightly and cook for 1 minute. Remove the lid, stir well and immediately replace the cover. Cook 30 seconds longer.

Remove the pan from the heat, stir the shrimp again and let cool 30 minutes in the cooking liquid, uncovered; the shrimp should be just cooked through when cooled. Chill the shrimp in the liquid, covered. (The shrimp can be prepared 2 to 3 days in advance.)

Toss the shrimp in the liquid, then use a slotted spoon to scoop the shrimp onto a serving platter or over ice, discarding the remaining liquid and shells. Press small pieces of gold or silver onto the shrimp, if desired, and serve with the chilled chipotle cocktail sauce and lime wedges alongside.

Note: If you are multiplying the recipe for a large party, do not cook more than 5 pounds of shrimp in a batch. Cooking time may need to be adjusted for large batches.

This recipe yields 8 to 12 servings.

Comments: This makes bountiful, fun party food. The shrimp acquire hints of citrus and spice flavors from the poaching liquid, but take care not to overcook them. The cocktail sauce gets its spicy kick from chipotle pepper, now widely available in supermarkets. Serve the shrimp very cold or on ice.

For a glittering, festive presentation, press small pieces of edible gold (22k or above) or fine silver foil leaf onto the shrimp. Both are available in art supply stores and are fully safe to eat. A touch of glittering gold can be added to the shrimp for about 25 cents per serving.

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