To make sauce, heat 1/4 cup olive oil in a large skillet. Add onions and bell peppers; cook until onions are clear, but not brown. Add tomatoes and cook only until they are warm and beginning to release their juice. Add jalapenos, salt and pepper and simmer briefly, just long enough to blend flavors, but not so long that they become overly soft. Set aside. To serve, melt butter in 1/3 cup oil in large shallow skillet. When melted & hot, add garlic and cook until slightly golden. Add shrimp, cook quickly, turning as needed, just until shrimp turn pink. Stir in pepper-tomato sauce. When sauce is heated, stir in wine & simmer briefly. Meanwhile, pit, peel & slice avacado. Spoon shrimp mixture into center of rice ring (part 2) or over rice, if desired; or serve as is. Arrange avacado slices around edge of shrimp and sprinkle parsley over top. To Prepare Rice Ring: Cook 1-1/2 cups long grain rice according to your usual recipe, but add 1/4 cup chopped parsley, 1 clove minced garlic and 1 cup parched, peeled, seeded and chopped mild green chiles. When rice is done, press it into a generously buttered ring mold; if prepared in advance, cover mold and keep warm in a low oven until serving time. To serve, turn rice ring out onto a platter. A salad of grapefruit sections and onion rings, tossed with a honey and poppy seed dressing and served on a bed of lettuce nicely rounds out the meal.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,