Mexican Shrimp In Garlic Sauce - cooking recipe

Ingredients

2 medium tomatoes
1/2 small onion, quartered
1 -2 fresh jalapeno
2 tablespoons chopped fresh cilantro
1/4 teaspoon Mexican oregano
1 teaspoon extra virgin olive oil
3 cloves garlic, thinly sliced
2/3 lb large shrimp, peeled and deveined
2 lime wedges
1 tablespoon chopped fresh cilantro
salt
fresh ground pepper

Preparation

Heat a well-seasoned cast iron skillet over medium-high heat.
Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
Note: you may get a lot of smoke from this so you might want to open a window.
Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
When cool, peel the skins and discard.
Remove any scorched areas from the onion by rubbing with paper towels.
For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
phone number handy.
Puree the tomato, onion, jalapenos, 2 tbsp.
cilantro, and oregano until smooth.
Heat the oil in a non-stick skillet.
Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
Do not let garlic burn.
Add the puree and simmer until slightly thickened, about 5 minutes.
Season to taste with salt and pepper.
Stir in the shrimp.
Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
Adjust seasonings, and remove from heat.
Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
Serve.
And keep the phone number handy if you left those seeds in.
LOL.