Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bag           wood chips for smoking -- soaked in water
   1                    chipotle pepper
   2                    serrano peppers
   2                    tomatoes -- seeded
   1                    red onion
   3                    red bell peppers -- split and seeded
   1                    turnip
   4      cloves        garlic
   1      gallon        beef stock
   2      tablespoons   dry mustard
   3                    carrots -- chopped
     1/2  cup           raspberry vinegar
     1/2  cup           brown sugar
   1      cup           ketchup
   2      cups          heavy whipping cream
   1                    red bell pepper
   1      cup           sour cream
                        salt and pepper -- to taste
   2      ounces        sun-dried tomatoes -- soaked and diced
   3      ounces        sweet onions -- diced
   1      cup           fresh corn kernels
   1      cup           mushrooms -- diced
     1/2  cup           green onions -- thinly sliced
  15                    smoked shrimp -- diced
   4                    flour tortillas
   1      pint          heavy whipping cream -- reduced by half
   2      tablespoons   lime juice -- use fresh-squeezed
   1      tablespoon    unsalted butter
                        salt and pepper -- to taste

Preparation:

STEP ONE: Prepare the Grill 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. CHEF'S 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-- Sauté‚ 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 grill sauce around the enchilada