For the Crepes:

1. Boil the stock or water and add wild rice. Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool.
2. In a blender, place eggs, milk, flour, the melted butter and salt and white pepper to taste, puree until smooth.
3. Add wild rice and chives, pulse 2-3 times, just enough to incorporate.
4. Cook ⅛ cup portions of the rice batter in a no-stick fry pan until lightly browned on both sides. Reserve for service.

For the Shrimp:

1. In a medium sauté pan, over medium heat, place the peanut oil, garlic, shallots, and ginger. Stir and cook for 2 minutes, add the shrimp and sauté for 2 more minutes.
2. Then add cream, chili powder, lime zest, and salt/pepper to taste, and simmer for 2-more minutes. Remove from heat, and stir in half the cheese.
3. To plate up: Lay out crepes, place ⅙ of shrimp in each crepe, roll over, and plate. Sprinkle remaining cheese over the top and serve immediately.