Shrimp Enchiladas with Mole

INGREDIENTS

• 1/2 teaspoon garlic powder
• 6 small jalapeno peppers
• 2 tablespoons olive oil
• 1/2 teaspoon sweet paprika
• 1 lime, quartered
• 1/4 cup mole sauce (recommended: Dona Maria) or your favorite prepared mole sauce
• 1 cup crumbled Mexican queso fresco
• 1 small piece Mexican chocolate (about 1/4 of an individual round)
• 1/2 cup shredded mozzarella
• 1 head romaine lettuce, sliced
• 6 corn tortillas
• 1 large white onion, peeled and sliced 1/4-inch thick
• Chili de arbol powder, for garnish
• 18 medium shrimp, peeled, tail removed
• 1 tomato, sliced 14/-inch thick
• 1 teaspoon kosher salt