Camarones a La Diabla

Ingredients

Shrimp

1 pound, peeled and deveined

Lime

2, juiced (plus wedges for serving)

Tomatoes

1 cup, diced (for garnish)

White onion

1 medium, chopped

Vegetable oil

2 tablespoons

Salt

to taste

Garlic

4 cloves, minced

Chipotle peppers in adobo sauce

2-3, depending on desired heat

Guajillo chilies

2, dried

Instructions

1. Begin by removing the stems and seeds from the guajillo chilies and soak them in hot water for 15 minutes to soften.
2. In a blender, combine the soaked guajillo chilies, chipotle peppers, minced garlic, and salt. Blend until smooth to create a rich and spicy chili sauce.
3. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
4. Add the shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque.
5. Pour the prepared chili sauce over the shrimp, stirring to coat evenly. Cook for an additional 2-3 minutes until the shrimp are fully cooked and the sauce is fragrant.
6. Serve the camarones hot, garnished with diced tomatoes and lime wedges for an extra burst of freshness.