Palm&Pine's Drunk Shrimp - Country Roads Magazine

Ingredients

• 1 lb. large shrimp, peeled, deveined, detailed, leave heads on
• ½ oz. mezcal
• ½ cup shrimp stock
• 4 tbsp. chile compound butter*
• 1 ½ cup summer succotash**
• 1 lime, halved and grilled or bruléed
• 1 lb. butter, softened
• 1 each dried chipotle, softened in hot water
• 1 each New Mexico Chile, softened in hot water
• 1 teaspoon cumin, toasted and ground
• ¼ cup cilantro, leaves and stems chopped
• ¼ cup onion, diced
• ¼ cup poblano pepper, diced
• 2 tsp. garlic, minced
• ½ cup corn, shucked and cut from the cob
• ½ cup okra, sliced 1/2" thick and seared in a cast iron
• ¾ cups cherry tomatoes, halved
• ½ cup canned yellow hominy
• ½ cup summer squash, diced
• 1 ½ tsp. smoked paprika
• 1 ½ tsp. cumin, toasted and ground
• Kosher salt, to taste