Sauté onions and garlic in olive oil till onions are clear. Pour liquid from canned tomatoes into a pot with 3 cups water and shrimp shells. Boil for 15 minutes. Strain out shells and return liquid to pot. Pitch in garlic, onions, 3 tablespoons olive oil, bay leaves, clove, cinnamon and jalapeños. Reduce on medium heat for 8 minutes. Chop tomatoes and add to pot along with kalamatas, green olives, poblano pepper, capers and parsley. Bring to a boil and add shrimp. Cook until pink and tails curl. Remove and reserve. Continue cooking sauce on low for 8 more minutes and remove from heat. Dust snapper in seasoned flour and sauté on medium high in 1 tablespoon olive oil for 3 minutes a side. Place fillets on plates, squeeze lime over fillets, cover with sauce, top each fillet with 3 shrimp and serve with warm tortillas. Pour chardonnay all around and offer a toast to Maria, a real chef.