4	large, fresh poblano chiles, roasted, peeled and seeded
1	to 2 T. Whole Harvest soybean oil
16	jumbo shrimp, peeled, cleaned & each cut into 3 pieces
1/4	c. diced onions
4	garlic cloves sliced thin
1/2	c. diced zucchini
1/2	c. diced tomatoes
1/4	c. sliced green olives
1/4	c. toasted sliced almonds
1	T. canned chipotle chiles, pureed
1/4	c. chopped cilantro
2	T. fresh lime juice
1	T. fresh butter (optional)
	Salt & fresh ground pepper, to taste

Roast, peel and seed poblanos and reserve.

Add 1 T. oil in large, very hot sauté pan. When oil is hot, add shrimp seasoned with salt and pepper and sauté until browned, about 5 min. Remove shrimp from pan.

Add 1 T. of oil to pan and sauté onion and garlic, until lightly brown. Add zucchini, tomatoes, olives, nuts and chipotle puree and sauté for 5 min. more. Add shrimp, chopped cilantro, lime juice and butter to mixture. Season to taste and cool.

When cool, fill each poblano until fully stuffed. Chiles can be refrigerated up to 2 days or frozen indefinitely. Heat and serve with Roasted Tomato and Chipotle Salsa.

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6	plum tomatoes, roasted
1	small onion, peeled, quartered, roasted
4	cloves garlic, roasted
2	to 4 canned chipotle chiles
1	t. cumin seeds, toasted and ground
1	bay leaf
1	t. oregano, fresh chopped or dry
1/4	t. ground cinnamon
1/4	t. ground allspice
1/4	t. fresh ground black pepper
	Salt to taste

Preheat oven to 400 degrees F. Place tomatoes, onions, and garlic on a sheet pan; roast about 15 min., until ingredients are soft and lightly browned. Combine with other ingredients in blender and puree until smooth. Pour mixture in medium saucepan, heat over medium heat, simmer 10 min. Reserve warm.

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