Stir-Fried Shrimp with Tangy Sorrel Salsa Verde - Rick Bayless

Ingredients

• 6 medium (about 12 ounces) tomatillos, husked and rinsed
• 2 garlic cloves, peeled
• Fresh hot green chile to taste (usually 1 jalapeño or 2 serranos), stemmed
• 1 cup roughly chopped, loosely packed fresh sorrel leaves (if sorrel is out of season, wild arugula and wild watercress from the farmers market also work)
• 2 to 3 tablespoons olive oil
• 1¼ to 1 ½ pounds (30 to 35) medium-large shrimp, peeled (leaving the final tail segment on for appearance sake) and deveined if you wish
• 1 medium onion, sliced ¼-inch thick