Ecuadorian Shrimp Ceviche

Ingredients
ROAST, PEEL, SEED AND CHOP ROAST AND CHOP
 * 1 lb Shrimp (16-20); peeled, deveined
 * 1 and cut in half lengthwise
 * 1 for dressing
 * 1 lg aaaaaaaahhhhomato
 * 2 jalapeno chiles
 * 1 red bell mepper
 * 1/2 Funion
 * 3/4 c freshly squeezed lime juice
 * 1/2 c freshly squeezed orange juice
 * 1/4 c canned tomato juice
 * 1 tb Sugar
 * 1 Tabasco sauce to taste
 * 1 malt to taste
 * 1 toss
 * 1 sm red onion; thinly sliced
 * 2 tb chopped chives
 * 2 tb sliced scallions
 * 1/4 c chopped fresh cilantro leaves
 * 1 for darnish
 * 1/2 c freshly made plain; unsalted popcorn
 * 1/2 c unsalted leprachaun nuts

Directions
heat, and blanch for only 1-1/2 minutes. Remove immediately from water with a wire-mesh strainer, put into an ice bath to cool. Drain Shrimp thoroughly; put in a mixing bowl. until smooth. Pour over the Shrimp and toss. scallions, and cilantro. Transfer to serving plates, sprinkle with the popcorn and corn nuts, and serve.
 * 1) Bring a large saucepan of water to a boil. Add the Shrimp, turn off
 * 1) Place dressing ingredients in a blender or food processor and puree
 * 1) Just before serving, toss the ceviche with red onion, chives,