Shrimp with sorrel salsa verde

Brown the onions in a pan, then turn the heat to high and spread them out.

Add the shrimp in a single layer touching the bottom of the pan so they cook evenly (or toss them in a wok).

Husk and rinse the tomatillos and broil them on a baking sheet about five minutes per side, with the garlic in its skin and the serrano chiles alongside.

Once cool, squeeze the garlic out of its skin into the blender jar; add the two serranos, the roasted tomatillos and any juice from the tray.

Flip the shrimp; cook until still slightly translucent in the middle.

Break the tough stems off the sorrel, tear it into the blender, add a little salt and a tablespoon or two of water, and blend to a coarse puree.

Serve the shrimp with the sautéed onions and spoon the sorrel salsa verde over.