Steps
- Stem and seed 8 guajillo chilies; stem 3 árbol chilies, keeping their seeds. Cover both with water in a small pot and bring to a boil. Remove from the heat, cover, and soak for 10 minutes.
- Lift the chilies into a blender. Add 3 chopped Roma tomatoes, ½ chopped medium white onion, 2 garlic cloves, and 1 teaspoon of kosher salt. Blend until completely smooth.
- Heat ¼ cup of olive oil in a large skillet over medium-high heat. Add 680g of peeled deveined raw shrimp and cook for 1 minute per side.
- Pour in the sauce. Reduce to medium heat and simmer for 3-5 minutes, until bubbling and the shrimp are opaque and firm. Serve hot.