Step 1

For Aaron's adobo seasoning:

Step 2

Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it's very aromatic and just beings to smoke, about 3 minutes.

Step 3

Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.

Step 4

Put the powder in a large bowl and add the oregano, onion powder, garlic powder and paprika. Stir them really well to combine.

Step 5

Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

Step 6

For the Barbecue Shrimp Sauce:

Step 7

In a sauce pot, add the Worcestershire sauce and bring to a simmer and let reduce by about half.

Step 8

Add the garlic and the shrimp stock and continue to reduce again by half. Skim the surface of any impurities and then strain.

Step 9

For the Ancho-Anchovy Butter:

Step 10

Take the ancho chiles and steep in boiling water for about 20 minutes, until rehydrated.

Step 11

In a blender, add the anchovies, garlic and the rehydrated chiles; puree into a paste. Whip the paste into the softened butter until evenly mixed.

Step 12

Roll up the butter in plastic wrap or parchment paper and refrigerate (optional).

Step 13

For the shrimp:

Step 14

Season the shrimp with salt and Aaron's Adobo Seasoning. Heat a large sauté pan with vegetable oil over medium-high heat. Add the shrimp and cook on both sides until a nice sear is achieved but the shrimp are not cooked all the way. Don't crowd the pan; you should do this in small batches.

Step 15

Remove the shrimp from the pan and rest on a sheet tray.

Step 16

Add the roasted poblano strips and sauté for a minute or two. Deglaze with the Barbecue Shrimp Sauce and let come to a simmer. Let the sauce simmer for about 2 minutes and add the shrimp back to the pan.

Step 17

Add the Mexican oregano and the Ancho-Anchovy Butter to the pan, and stir in.

Step 18

To serve:

Step 19

Once the butter is emulsified and the shrimp are finished cooking, plate the shrimp in an entrée-sized bowl, topped with lots of the sauce, and garnish with a nice squeeze of lemon and cilantro. Serve with the toasted bread.