Ingredients

• 3 T olive oil
• 1 lb poblano chilis, seeded and coarse chop
• 6 cl garlic, minced
• 1 lb tomatillos, quartered
• 1-1/2 t salt
• 3 T butter
• 2 lb large shrimp, shelled and veined
• 2 C cilantro leaves, chopped
• lime juice

Instructions

1. Simmer the chilies, garlic, tomatillos and salt until the tomatillos start to break down and release liquid.
2. Transfer to a blender and puree to make a sauce.
3. Sauté the shrimp and garlic in the butter. Season with salt and pepper, and add the tomatillo sauce.
4. Plate, sprinkle with the cilantro and lime juice and serve hot.

Source: source

Contributed by: Skip