Chipotle shrimp

Set a big skillet over about medium heat.

Broil the tomatoes on a baking sheet about six minutes per side until blackened and blistered; peel and put into the food processor.

Roast the garlic cloves in their skins in a dry skillet, turning, about 15 minutes until soft; cool and peel.

Roast the onion slices on foil about five minutes per side until soft and sweet.

Grind the cloves and black pepper in a mortar and add to the processor.

Add about a quarter cup of water and three chipotles in adobo (two to four to taste); puree.

Heat a little olive oil in the skillet, add the puree with a sizzle and cook it down to the consistency of tomato paste.

Peel the shrimp, leaving the last joint and tail, and devein by slicing down the back with a small knife.

Add the shrimp to the sauce and cook over almost high heat three or four minutes until they turn from translucent to milky white.

Season with salt and stir; serve warm or at room temperature.