1 lb. shrimp
2/3 lb. tomatillos
2/3 lb. poblano peppers
Quarter the tomatillos and chop the poblano peppers.
Heat 2-3 garlic cloves and 1T of olive oil over medium high heat for about 8-10 minutes.
When the tomatillos become soft, pour the contents of the sautee pan into a blender and mix until smooth.
Then begin cooking the shrimp in a sautee pan with about 2t of olive oil.
After 2-3 minutes, add the tomatillo sauce and cook for another 2 minutes until the shrimp are ready.