Tangy Pasilla Shrimp - Rick Bayless

Ingredients

• 1/4 cup olive oil
• 1 1/2 ounces (4 or 5) dried pasilla negro chiles, stems removed, cut into rings with scissors, seeds discarded
• 1/2 small red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon sugar
• Salt
• 1 pound medium shrimp, peeled and deveined, tail segment intact
• 1/4 cup cilantro leaves