OK, folks, I’ll be eating barbecue in the Ques Brothers tent when we’re tasting wine on Thursday, but here’s Angela Moon’s recipe for her rose. I’ll definitely try this another time… 

Tortilla Soup with Chipotle Citrus Shrimp & Salsa Verde
Soup:
2 tbsp. olive oil
1  cups onion, diced
2 tbsp. garlic, minced
1 cup poblano chiles, charred, seeded and chopped
1 cup frozen corn kernels
1 tsp. dried oregano
1 tsp. ground coriander
1 tsp. ground cumin
 tsp. cayenne
4 cups chicken broth
1 can (15 oz.) black beans, drained and rinsed
2 corn tortillas, diced
Tortilla strips:
1 cup vegetable oil
3 corn tortillas, cut into  inch-wide strips
salt to taste
Shrimp:
2 tbsp. unsalted butter
1 lb. jumbo shrimp, peeled (tails left on) and deveined
2 tbsp. fresh lime juice
2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. chipotle chile in adobo sauce, minced
Salt to taste
Salsa verde:
2 cups fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
 cup scallions, chopped
 cup fresh lime juice
 cup olive oil
Salt and red pepper flakes to taste

For the soup: Saute onion & garlic in oil in a large pot over medium-high heat about 5 minutes, or until soft. Stir in chiles, corn & seasonings.
Add broth, tomatoes, beans & tortillas. Bring to a boil, reduce heat to low & simmer 15 minutes. Meanwhile, prepare the tortilla strips & shrimp.
Tortillas: Heat the oil for the tortilla strips to 350 degrees in a sauté pan. Carefully add tortilla strips in batches & fry about 1 minute, or until crisp & golden. Drain on paper towels & season with salt.
Shrimp: Melt butter in a sauté pan over medium-high heat. Add shrimp & sauté 1 minute. Stir in lime juice, orange juice concentrate, and chipotle. Saute about 3 minutes, or until shrimp is cooked through; season with salt.
Salsa verde: Puree all ingredients in a blender or food processor until smooth. Keeps for up to 1 week chilled.

Source: Cuisine at Home: Splendid Soups & Spectacular Sides