Mexican Shrimp in Garlic Sauce

Step 1: Heat a well-seasoned cast iron skillet over medium-high heat.

Step 2: Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.

Step 3: Note: you may get a lot of smoke from this so you might want to open a window.

Step 4: Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.

Step 5: When cool, peel the skins and discard.

Step 6: Puree the tomato, onion, jalapeno, 2 tbsp. cilantro, and oregano until smooth.

Step 7: Heat the oil in a non-stick skillet.

Step 8: Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently. Do not let garlic burn.

Step 9: Add the puree and simmer until slightly thickened, about 5 minutes.

Step 10: Season to taste with salt and pepper.

Step 11: Stir in the shrimp.

Step 12: Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.

Step 13: Adjust seasonings, and remove from heat.

Step 14: Spoon shrimp and sauce into a serving dish or serve over cooked rice or pasta; top with chopped cilantro, and squeeze lime juice over all.