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

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.