• 1-lb of shrimp
• 3- large poblano peppers
• 1- med.jalapeno pepper
• 1- lg onion-sliced
• 5 -lg roma tomatoesslice
• in large pieces
• 5- cloves of garlic
• sliced thin
• 3-tbls.olive oil
• 1-bay leaf
• 1/2- tsp sea salt
• spice mix...1 -tsp.of paprika
• 1 -tsp.of garlic powder
• 1/2 -tsp.black pepper,1/2cumin powder,1/2crushed red dried chile pepper

1. cha!cha!cha! - roast whole chiles on hot grill or stove top,till blackened,put blackened chiles into a paper bag close, and set aside till cool enough to remove black skins,take out seeds and cut into strips-set aside
2. ou la la!- add bay leaf and salt,to pot of water-bring to a boil-drop in shrimp-cook 3 minutes-drain.cool and peel.
3. pat dry then sprinkle spice mixture over shrimp.
4. ole'ole'- heat a large iron pan w/oil, when HOT add pepper strips,onion,garlic,cook 5 min. add tomatoe slices and spiced shrimp.Cook another 5 min.
5. Serve with over rice and on the side slice avocados and sprinle with lemon juice and blue cheese.
6. ANDALE', BUEN PROVECHO

This recipe comes from a local lady named Canella (cinnamon),she is wise,talented and mysterious and a wonderful cook.I was served this dinner, on her veranda ,overlooking the ocean on one side and the mountains on the other.Blessed I was.