Camarones con Chipotle

This post is a special one. It is for a friend, who I haven't seen in years, who lives in Mexico. He is a very talented individual, plays in an orchestra. I made this dish for him and his brother while I was living in Dallas. I think they liked it. No Mikey though. This is for PHorn.

6 Plum tomatoes, halved
3 Chipotle chiles, minced
2 Tbsps adobe sauce (from the chipotles)
3 Green onions, sliced thin
2 Cloves garlic, minced
12 large shrimp
4 strips of bacon
1 Avocado

Fire up your grill and shove your coals to one side. Put some woodchips on the coals and let them start smoking. Put your tomatoes on, skin side up, away from the coals and smoke for 15 minutes. After removing from the grill, de-skin and chop the tomatoes, put them an a pan with a little olive oil and the garlic over medium heat. Let this go for about 5 minutes then add the Chipotles and sauce and green onions. Turn heat down and let simmer for 20 minutes.

Your bacon needs to be partially cooked. You can do this in the microwave. If you don't you will end up with either underdone bacon or overdone shrimp. I like to use two skewers for the cooking process. It keeps the food from flipping around. Skewer the shrimp and bacon, alternating one over the other. Place on the grill and turn as needed. The shrimp won't take but a few minutes to cook. Serve over the sauce with sliced avocado.