The red color bleeds out and makes it vibrant.".
Serve warm.. Make Ahead.The rolls can be stored in an airtight container overnight; rewarm to serve.. Notes.
To make the puree, boil 1 cup of 1-inch-diced butternut squash for 20 minutes, then drain and puree..(1 1/2 ounces) white rum (such as Ten To One).(1/2 ounce) Aperol.
(1/2 ounce) passion fruit liqueuror other fruit liqueur.(1/4 ounce) Ancho Reyes Verde Chile Poblano Liqueur (optional).
(4 ounces) sparkling wine or sparkling water.
Orange peel twist or grapefruit peel twist.Using a small moistened paper towel and a paring knife, remove and discard the vein.
Pat shrimp dry, and set aside.. Heat 1/4 cup oil in a very large skillet over medium-high until shimmering and very hot.Add shrimp, and sear until shells are scorched, about 1 minute.
Transfer shrimp to a plate.. Reduce heat to medium.Add shallots, chile, and oregano, and sauté until shallots are sizzling, about 30 seconds.