3 Tbsp olive oil, divided
1 small white onion, sliced
3 garlic cloves, chopped
3 ripe plum tomatoes, roughly chopped
1½ cups dry white wine
2 large sprigs epazote
2 lb medium-large shrimp, peeled and deveined, tail on
12 bamboo skewers, soaked in warm water for at least 20 minutes
2 Tbsp pure ground chile (ancho, guajillo or cayenne)
Preparation: Serves 6
Heat 2 tablespoons of oil in large skillet and sauté onion and garlic until soft. Add tomatoes, wine and epazote and cook over medium heat until thickened, about 10 to 12 minutes. Season with salt. Set aside.
Preheat grill. Thread shrimp on the skewers (about 4 on each). Do not bunch them too tightly. Lightly brush the shrimp with the remaining olive oil and sprinkle the shrimp generously on both sides with salt and ground chile. Lay on the grill and cook until just done, 2 to 3 minutes per side.
Spoon sauce over shrimp and serve.