Ernesto's Mexican Food Camarones Rancheros (Cowboy Shrimp)

6 plump jumbo shrimp
1 tablespoon butter
2 garlic cloves
Pinch of pepper
Pinch of salt
1 cup sliced green bell pepper
1/4 cup diced tomatoes
10 green tomatillos
2 chiles de arbol

Wash the tomatillos and chile pods and remove stems. Place them in a small pot and cook with garlic in one quart of water until chile pods are tender. Put the tomatillos, chiles and garlic in a blender and chop to a thick consistency with part of the water that was used to cook the chiles. Season mixture with salt and pepper.

Heat butter in a saut� pan and add green peppers. Saut� for about five minutes. Add shrimp and diced tomatoes and continue to cook until the shrimp start changing color. Add the tomatillo salsa, stir, and let simmer for a few minutes. Taste for flavor and add more salt and pepper if necessary.

Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California