Tacos, Enchiladas, Tamales, Tostadas

Serves 4

• 2 plum-shaped ripe tomatoes
• A scant tablespoon vegetable oil
• 1 pound (about 24) medium-large shrimp, peeled and deveined
• Salt to taste
• 1 cup Frontera Guajillo Salsa
• Warmed corn tortillas
• Chopped fresh cilantro for garnish

1. Roast the tomatoes on a baking sheet about 4 inches below a very hot broiler, turning often, until soft and blistered and blackened on all sides, about 10 minutes. Peel the tomatoes and coarsely chop.
2.  Heat the oil in a very large skillet over medium-high. Add the shrimp in a single layer. Sprinkle with salt and cook about 2 minutes, then flip the shrimp and stir in the salsa and tomatoes. Cook 2 to 3 minutes more until the shrimp are just done. Taste and adjust seasonings with salt. Serve right away rolled up in warmed tortillas with a sprig of cilantro.