Serves 6

1 10-ounce bottle lime marmalade
1/2 ounce mojito liquor (Cuban-style, mint-infused rum)
5 dashes green Tabasco
2 ounces tequila
2 dashes fish sauce
4 dashes tapatio (chili sauce)
1 chipotle chili, finely chopped (no need to rinse them)
1 fresh pasilla chili, finely diced
2 red jalapeños for garnish, half-moon shape, seeded, cut 1Ú8-inch thick
4 limes (2 for fresh juice and 2 for garnish)
1/4 pound softened butter
1 tablespooon flour
6 jumbo prawns (6 to 8 prawns per pound)

In a saucepan, mix lime marmalade, mojito, tequila, green Tabasco, fish sauce, tapatio sauce and lime juice.
Heat over medium-high heat. Be very careful. As the liquid heats up, the alcohol in the two liquors will start to burn off. Let this process continue until you no longer see any flames.
Continue to cook until reduced by 20%. Continue to simmer for approximately 1 hour over low to medium-low heat.
Add the finely chopped chipotle chili and pasilla chili. Cook for 20 minutes.
While simmering the sauce, butterfly the prawns by cutting from the top of the shrimp to the tail. Split only three quarters of the way through, spread open, and rinse all of the entrails away; pat dry.
Take a baking pan and coat it lightly with softened butter. Lay the shrimp on the pan with the open side up. Pat a little butter on the shrimp, add salt and pepper, and place 2 slices of red jalapeño on top of each one.
Place in a preheated oven (350°) 15 minutes before serving. The jumbo prawns will take 10 to 15 minutes to cook thoroughly. The smaller ones will take approximately 10 minutes. Each oven is different. You know your equipment better than I do so you may have to adjust the cooking time of the prawns.
While prawns are cooking, add 2 tablespoons butter to another saucepan. Melt the butter (do not burn) and add 1 tablespoon flour and whisk with the butter until completely integrated. Slowly, with a 2-ounce ladle, whisk in the tequila lime sauce until all of the sauce has been transferred to the roux.
Simmer for 5 to 10 minutes and it is ready to serve.
Place 1 cooked prawn on a 6- to 8-inch plate, add the sauce on top, sprinkle red jalapeño around the exterior of the plate for garnish, and add a lime wedge. Enjoy.

Note: This sauce is intended to be light and glossy. Its consistency should be just thick enough to coat t spoon when dipping it into the sauce. It should leave a light film approximately 1/16- to 1/8 -inch in thickness over the spoon.