Quick and easy, mildly spicy, deeply flavorful. Guajillo chiles can be easy purchased in most markets or online.

Equipment

  • 12-inch nonstick skillet
  • Kitchen shears
  • Blender or food processor

Ingredients

  • 30 grams dried guajillo chiles
  • 1/2 cup water
  • 1/2 tablespoon soy sauce
  • 6 cloves garlic; 2 chopped, 4 sliced thin
  • 1 teaspoon salt, divided
  • 907 grams (2 lbs) extra-large shrimp (21 to 25 per pound); peeled, deveined, and tails removed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons unsalted butter, cut in two pieces
  • 2 tablespoons chopped fresh cilantro

Preparation

Chiles

  • Using kitchen shears, stem guajillos- cut in half lengthwise and discard seeds.
  • Cut guajillos into 1-inch pieces.
  • Place guajillos In 12-once nonstick skillet and cook over medium heat, stirring often, until fragrant; 3 to 5 minutes.
  • Transfer guajillos to a food processor or blender and and process until finely ground; about 2 minutes.
  • Add water, Worcestershire, chopped garlic, and 1/2 teaspoon salt.
  • Blend until smooth; set aside.

Shrimp

  • Pat shrimp dry with paper towels.
  • Sprinkle with cumin, cayenne, and remaining 1/2 teaspoon salt.
  • Heat 1 tablespoon oil in now-empty skillet over high heat until just smoking.
  • Add half the shrimp in an even layer and cook, without stirring, just until shrimp begin to brown on the bottom, but tops are still raw- about 2 minutes.
  • Transfer to bowl.
  • Repeat with 1 tablespoon oil and remaining shrimp.
  • Transfer second batch to bowl with first batch.

Combine

  • Reduce heat to low.
  • Add remaining 1 tablespoon oil and sliced garlic to now-empty skillet.
  • Cook until garlic is fragrant and golden brown; about 2 minutes.
  • Stir in reserved chili sauce.
  • Add shrimp.
  • Cook until shrimp are just cooked through; about 1 minute.

Finish

  • Off heat, stir in lime juice and buttter until butter is melted.
  • Transfer to serving dish.
  • Sprinkle with cilantro and serve.