Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles

• 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

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.

tomatoes, chiles, clam juice, clarified butter, chiles, garlic, white onion, poblano chile, shrimp, mezcal, tomato broth, lime juice, cilantro, unsalted butter, salt

Taken from cooking.nytimes.com/recipes/1016724 (may not work)