Clean the shrimp by removing the legs and cutting along the back, through the shell, to devein. Set aside.

Crush the garlic, ideally in a molcajete, with the salt; mix to a paste with the water.

Put the tomatillos, chile, leaves, anise seed, if using, and water to barely cover into a small pan over a low flame. Cook for 5 minutes. Drain off all but 1/2 cup water. Transfer to blender and blend to a fairly rough consistency, being careful if the mixture is still hot to leave room at the top of the blender and to cover with a towel.

Heat the oil in a heavy skillet large enough to hold the shrimp in a single layer. Add shrimp and stir-fry over very high heat for 1 minute. Add the garlic mixture, and fry another minute. Add the blended ingredients and continue to cook over a very high flame, turning the shrimp constantly, for about 2 more minutes.

Set aside to cool slightly and for the shrimp to absorb the flavors. Drizzle with olive oil just before serving in large bowl, family-style. Makes 3 servings.

Per serving: Cal 412 (58% fat); Fat 27 g (4 g sat); Fiber 2 g; Chol 267 mg; Sodium 577 mg; Carbs 5 g; Calcium 89 mg.

"This has become one of my favorite shrimp dishes, " she says of the camarones, which are swathed in a sauce of tomatillos, jalapeno, the avocado leaves [1] and hoja santa leaves [2], and traditionally served in a big dish, family style.

[1] Avocado leaves: a controversial ingredient in her Camarones Verdes (shrimp in green sauce). "Some, she says, are poison, and you have to know the difference. The ones she uses for class have come from San Antonio. "You can substitute a little anise seed for the avocado leaves, " she says.

[2] Hoja santa leaves are grown locally (Dallas Texas) by Golden Circle Farms in Rice, Texas, and so are available at most supermarkets, if you ask.

[2+] From Patricia Quintana: hierba santa or hoja santa - piper auritum - tender woody-stemmed perennial. Velvety, heart-shaped leaves used in gree mole, for wrapping tamales, with chicken, beef, shrimp.

Hanneman-Buster 98Mar