Roasted tomato shrimp cocktail

Put three peeled garlic cloves and red onion sliced crosswise about a quarter inch thick on the pan; drizzle with a little olive oil.

Roast at 425 degrees about 15 minutes, stirring a couple of times, until charred on the edges, soft and sweet; cool briefly.

Drain the canned fire roasted tomatoes and put about three quarters of a can in a bowl.

Add a couple of tablespoons of dark brown sugar, a couple of tablespoons of dark balsamic vinegar, about a quarter cup of Mexican hot sauce and a sprinkling of salt.

Chop the roasted onion and garlic, stir into the tomatoes and taste for sweet, spicy, tangy and salty.

Refrigerate the cooked shrimp, the sauce and a little cilantro separately; mix together when the guests arrive.