Camarones a la Diabla

This Mexican classic will leave your mouth watering for some beer. Bib not included.

[Ingredients]

• 2 lb. raw shrimp, de-veined ( preferably shell and head-on, but unpeeled/head-off is OK, too)

• 8 Guajillo chiles, seeds removed

• 5 chiles de arbol ( if you want a mild sauce, reduce to 1-2 chiles)

• 6 cloves garlic

• 1/2 white onion

• 2 Roma tomatoes

• Olive oil

• Kosher salt

• Limes to serve

[Method]

1. Boil 8 cups of water in a pot.

2. In a bowl, pour boiling water over chiles and garlic and cover with a lid or a plate. Steep for 15 minutes.

3. Quarter onion and tomatoes and place in a blender with soaked chiles and garlic.

4. Blend ingredients until visibly smooth, about 3 minutes depending on your blender. Season with salt and set aside.

5. Heat a cast iron skillet (or a sauté pan) on medium/high heat with enough olive oil to thinly coat the bottom of the pan (about 3 tablespoons).

6. Season shrimp with salt on both sides

7. Sear shrimp on one side until deeply charred.

8. Flip seared shrimp, and immediately add sauce.

9. Reduce heat to medium and cover for 3 minutes.

10. Serve immediately with lime and tortillas if desired.