Preheat the grill. In a non-reactive saucepan, heat 1 tablespoon olive oil. When the oil is hot, combine the jalapenos, garlic, and onions. Season with salt and pepper. Saute for 3 minutes. Add the water and cook for 20 minutes. Remove from the heat and allow to steep until the mixture comes to room temperature. In a food processor, puree the mixture until smooth. With the machine running, pour the vinegar in a steady stream into the mixture. Check the seasoning. **The sauce is better if it is allowed to age for 2 weeks before serving. Season the shark with olive oil and Essence. Place the shark on the grill and cook for 4 minutes on each side for medium.
Yield: 4 servings