Camarones a La Diabla (Mexican Deviled Shrimp)
- 1 Lb Large Shrimp tail on, peeled and deveined
- 3 Garlic Cloves peeled
- 1 Limes juiced
- 6 Arbol Chiles
- 1 1/2 Tbsp Worsteshire Sauce
- 3 Dried Guajillos
- 2 Roman Tomatoes
- 1/2 Tbsp Dry Oregano
- Sea Salt to taste
- 2 Tsp Avocado Oil
- 2 Tbsp Filtered Water
Over medium heat add the tomatoes to a heavy pan and cook until chard. Remove and set aside, turn off heat and in the same pan add arbol chiles and toast until fragrant about 1 minute. Remove and set aside.
In a medium saucepan bring water to a boil, turn off heat and add guajillos. Allow them to sit in the boiling water for 10-12 minutes. Follow by removing the seeds and membrane.
Add roasted tomatoes, arbol chiles, guajillo, worsteshire sauce, 2 garlic cloves, 2 tablespoons of water and oregano to the blender. Blend until smooth sauce, seasoned with salt to taste.
In a large skillet over medium heat add 1 teaspoon of avocado oil, 1 miced garlic clove, shrimp and a couple pinches of salt. Sautee for 3 minutes, remove shrimp and set aside.
In the same pan add the remaining 1 teaspoon of avocado oil follow with the blended spicy sauce. Cook for 10 minutes, stirring occasionally. Add the cooked shrimp and toss, cook for 3 more minutes, finish with lime juice. Serve with rice and corn tortillas and enjoy!
If you don't have avocado oil you can substitute with canola or vegetable oil.