Ingredients

For the Chile Sauce:

• 8 guajillo chiles, rinsed, stems and seeds removed

• 3 chile de arbol, rinsed, stems removed

• 3 ancho peppers (optional for deeper flavor)

• 3 Roma tomatoes, chopped

• 1/2 medium white onion, roughly chopped

• 2-4 cloves garlic

• 1 teaspoon kosher salt

• 2 tablespoons apple cider vinegar

For the Shrimp:

• 1.5 pounds large raw shrimp, peeled and deveined

• 4 tablespoons olive oil

• Salt and black pepper to taste

• Fresh cilantro for garnish

• Lime wedges for serving

Instructions

Prepare the Chile Sauce

Rinse the dried chiles and remove stems and seeds from guajillo and ancho peppers, keeping stems off chile de arbol but leaving them whole for heat. Place all dried chiles in a medium bowl and cover completely with very hot or boiling water. Cover with a lid or plate and let steep for 15-20 minutes until chiles have softened.

Using a slotted spoon, transfer the softened chiles to a large blender. Add the chopped tomatoes, onion, garlic, salt, and apple cider vinegar. Puree until completely smooth, adding a small amount of the chile soaking liquid if needed for consistency. Taste and adjust salt as needed. Strain the sauce if desired for a smoother texture.

Cook the Shrimp

Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute per side until they start to turn light pink but are not fully cooked.

Combine and Finish

Add the prepared chile sauce to the skillet with the partially cooked shrimp. Reduce heat to medium and simmer for 3-5 minutes, allowing the sauce to bubble and the shrimp to cook through completely. The shrimp should be opaque and the sauce should be hot and slightly reduced.

Serving

Remove from heat and serve immediately, garnished with fresh chopped cilantro and lime wedges. This dish works perfectly as an appetizer or can be served over Mexican rice as a complete meal. The sauce can be adjusted for heat by adding more or fewer chile de arbol peppers, or by incorporating additional tomatoes to mellow the spice level.