Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles

Ingredients

• 2 large Roma tomatoes
• 3 arbol chiles, dried
• 1 cup clam juice
• 2 tablespoons clarified butter, or ghee
• 7 arbol chiles, dried
• 1 teaspoon garlic, minced
• 1 tablespoon white onion, minced
• 1 tablespoon poblano chile, minced
• 1 pound extra-large shrimp, peeled, or about 16, with the tail and the head left on but the body
• 2 ounces mezcal
• 1 1/2 cups roasted tomato broth
• 1 tablespoon lime juice, plus lime wedges for serving
• 1 tablespoon cilantro, minced
• 1 tablespoon unsalted butter
• 1/2 to 1 teaspoon salt, depending on salinity of shrimp