Shrimp Enchiladas With Mole

Ingredients

• 1/4 cup mole, sauce (recommended Dona Maria)
• 2 tablespoons olive oil
• 1/2 ounce mexican chocolate (about 1/4 of an individual round)
• 18 medium shrimp, peeled, tail removed
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sweet paprika
• 6 jalapeno peppers, small
• 1 white onion, large peeled and sliced 1/4-inch thick
• 6 corn tortillas (I prefer the flour type)
• 1/2 cup mozzarella cheese, shredded
• 1 head romaine lettuce, sliced
• 1 tomatoes, sliced 14/-inch thick
• 1 cup queso fresco, Mexican, crumbled
• 1/8 teaspoon arbol chili powder (to garnish, Chili de arbol powder)
• 1 lime, quartered