2 lb. Langostinos or Big Shrimp
1 Large Sliced onion
4 Garlic cloves
1 lb. Tomatillos chopped
1 Cup Hulled pumpkin seeds (pepitas)
10 Large sprigs cilantro
3 Small romaine leaves chopped
½ Cup Sesame seeds
3 Serrano peppers chopped
2 Cups Chicken broth
1 Tblsp Vegetable Oil Salt and pepper to taste

Pumpkin seeds and sesame seeds: Set a large sauté pan to medium heat and
pumpkin seeds and sesame seeds. Spread them out and toast, stirring often
until all have popped and turned golden (no darker or they will be bitter).
Spread out on a plate to cool; reserve a couple of tablespoons for garnish.

Mole: In a blender combine the cooled pumpkin and sesame seeds with onion,
garlic, tomatillo, cilantro, romaine and Serrano chiles. Add 2 cups of
chicken stock and blend until pureed. Heat oil in a heavy sauce pan over
medium heat. Add the puree and stir constantly until very thick, about 10
minutes. Stir more broth if it's too thick, partially cover and simmer for
20 minutes. Scrape the sauce into a blender, loosely cover and blend to a
smooth puree, return the puree sauce to the pot and simmer for another 10
minutes and test for seasoning.

Langostinos: Peel the langostinos or shrimp leaving the final joint and the
tail intact. One at a time, devein the longostinos or shrimp by laying each
one flat on your cutting board and making a shallow incision down to the
back dark intestinal track and scraping it out. Put langostinos in a bowl
along with chopped garlic and vegetable oil to marinate for 1 hour. Turn on
your grill to medium heat add oil and lay the langostinos on the grill and
add salt and pepper to taste. Cook for 3 minutes then turn them over and
cook for another 3 minutes.

Plating: On a 12 inch plate put your rice or potatoes in the middle of the
plate pour green mole around the plate. Place langostinos and serve.