Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles

Ingredients

• 2 large Roma tomatoes
• 3 dried arbol chiles
• 1 cup clam juice
• 2 tablespoons clarified butter
• or ghee
• 7 dried arbol chiles
• 1 teaspoon minced garlic
• 1 tablespoon minced white onion
• 1 tablespoon minced poblano chile
• 1 pound extra-large shrimp
• or about 16
• with the tail and the head left on but the body peeled
• 2 ounces mezcal
• 1 1/2 cups roasted tomato broth
• 1 tablespoon lime juice
• plus lime wedges for serving
• 1 tablespoon minced cilantro
• 1 tablespoon unsalted butter
• 1/2 to 1 teaspoon salt
• depending on salinity of shrimp

Instructions

1. On a hot grill or on a grill pan, roast tomatoes until the skins are charred and soft.
2. On the same grill, toast chiles for a few seconds to soften.
3. Transfer tomatoes and chiles into a blender and puree with clam juice.
4. Strain.