Shrimp in smoky chipotle roasted tomatillo salsa

Peel the papery husks off the tomatillos and rinse off the stickiness.

Halve the tomatillos and put them cut side down in a skillet over medium-high heat with garlic cloves; cook 3 to 4 minutes until browned underneath and the juices reduce and turn caramelly.

Flip and cook 3 minutes more, until soft.

Put the hot tomatillos and garlic in the food processor with one or two canned chipotle chilies, about a generous half teaspoon of salt and about a quarter cup of water; blend and taste.

Heat a skillet over medium, drizzle with olive oil, add sliced onion and shrimp and stir-fry until the shrimp are about two thirds done and just turning pink.

Add salsa to taste and stir until the shrimp look glazed.

Pour onto a platter and top with fresh cilantro.