From: Culinary Advisor Jonathan Waxman, Rosa Mexicano Restaurants. Yield: 10 tacos. 20 head-on Mexican Shrimp from San Felipe 2⁄3 cup white wine 8 spring onions 2 Tbsp. olive oil 6 Meyer lemons 6 poblanos 4 ripe red tomatoes 1⁄2 cup guacamole 10 stone-ground corn tortillas Shell shrimp to make a broth from the heads and shells with the white wine. Cook for 15 minutes. Strain and discard shells. Let cool. For salsa: Grill poblanos whole, steam and when cooked, ...
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