Ingredients:

• 1 kg (2.2 lbs) raw shrimp, with heads on

• 10 guajillo chilies, deveined

• 5 arbol chilies (adjust to spice preference)

• 4 ripe tomatoes

• 1 medium onion

• 1 garlic clove

• 1 chipotle chili (optional, for smoky heat)

• 3 tbsp olive oil

• Salt and ground black pepper to taste

---

✅ Instructions:

1. Prepare the Sauce:

   • In a pot, boil the guajillo and arbol chilies for 5–7 minutes until soft.

   • In the same water, add the tomatoes and boil until the skins start to peel.

   • Drain and transfer the chilies and tomatoes to a blender.

   • Add the chipotle chili, garlic clove, and a bit of the boiling water to blend into a smooth sauce. Set aside.

2. Prepare the Shrimp:

   • Clean the shrimp by removing the shells if preferred, but leave the heads for more flavor.

   • Season lightly with salt and pepper.

3. Sauté:

   • In a large pan, heat the olive oil.

   • Sauté the chopped onion until translucent.

   • Add the blended chili sauce and let it simmer for 5–10 minutes on medium heat until thickened.

   • Taste and adjust salt and pepper as needed.

4. Cook the Shrimp:

   • Add the shrimp into the sauce.

   • Cook for 5–7 minutes, stirring occasionally, until the shrimp are pink and fully cooked through.

---

🍽️ Serve With:

• Steamed white rice

• Warm tortillas

• Lime wedges

• Avocado slices (optional)

---

💡 Tips:

• For a milder version, reduce the arbol chilies or skip the chipotle.

• Leaving the heads on gives extra flavor, but you can remove them for easier eating.

Enjoy your spicy, saucy shrimp delight! 🌶️🦐