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1
Heat a well-seasoned cast iron skillet over medium-high heat.
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2
Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
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3
Note: you may get a lot of smoke from this so you might want to open a window.
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4
Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
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5
When cool, peel the skins and discard.
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6
Remove any scorched areas from the onion by rubbing with paper towels.
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7
For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
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8
phone number handy.
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9
Puree the tomato, onion, jalapenos, 2 tbsp.
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10
cilantro, and oregano until smooth.
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11
Heat the oil in a non-stick skillet.
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12
Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
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13
Do not let garlic burn.
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14
Add the puree and simmer until slightly thickened, about 5 minutes.
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15
Season to taste with salt and pepper.
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16
Stir in the shrimp.
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17
Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
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18
Adjust seasonings, and remove from heat.
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19
Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
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20
Serve.
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21
And keep the phone number handy if you left those seeds in.
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22
LOL.
