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1
Roasting the flavorings: On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes.
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2
Cool and peel.
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3
While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side.
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4
Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side.
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5
Cool and peel, collecting all the juices with the tomatoes.
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6
The sauce: Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water.
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7
Process to a medium-smooth puree.
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8
In a very large skillet, heat the oil over medium-high heat.
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9
When hot enough to make a drip of the puree sizzle noisily, add it all at once.
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10
Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes.
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11
A tablespoon at a time, stir in the Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness.
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12
Taste, season with salt and remove from the heat.
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13
The shrimp: Peel and devein the shrimp, leaving the final joint and the tail intact.
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14
Return the skillet with the sauce to medium-high heat.
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15
Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through.
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16
Season with salt if needed.
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17
Serve the shrimp with the rice.
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18
Garnish with cilantro.
