Comments: Quick, flavorful meal. It can be spiced up or down depending on one’s tolerance. Make sure you wash your hands after handling the chiles. One quick way to know if you forgot is to rub your eyes.
- 1 ounce dried guajillo chiles (or chipotle, if you can’t find any)
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 6 garlic cloves (two chopped, four sliced thin)
- 1 teaspoon table salt, divided
- 2 pounds 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, divided
- 2 tablespoons lime juice
- 2 tablespoons unsalted butter, cut into two pieces
- 2 tablespoons chopped fresh cilantro
- Using kitchen shears, stem guajillos, cut in half lengthwise, and discard seeds. Cut guajillos into 1 inch pieces. Place guajillos in 12 inch nonstick skillet and cook over medium heat, stirring often, until fragrant, 3 to 5 minutes.
- Transfer guajillos to blender jar and process until finely ground, about two minutes. Add water, Worcestershire, chopped garlic, and 1/2 teaspoon salt and blend until smooth, about two minutes; set aside.
- Pat shrimp dry with paper towels and 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 of shrimp and even layer and cook without stirring, until beginning to brown underside but still rock on top, about two minutes. Transfer to bowl. Repeat with 1 tablespoon oil and remaining shrimp, then transfer to bowl with first batch.
- Reduce heat to low and add remaining 1 tablespoon oil and sliced garlic to now-empty skillet. Cook until garlic is fragrant and golden brown, about two minutes. Stir in reserved chile sauce and shrimp and cook until shrimp is just cooked through, about one minute. Off heat, stir in lime juice and butter until butter is melted, about one minute. Transfer to serving dish. Sprinkle with cilantro and serve.