2 lbs. medium to large shrimp, shelled and deveined- 3 guajillo chilies, seeded
- 3 chiles de árbol
- 1 can chipotle chili peppers
- 1 garlic clove, minced
- 1 white onion
- 3 tomatoes
- 1 sprig cilantro
- 1/2 cup Chipotle Ahuacatlán Avocado Oil
- ¼ quart spring water
In a small pot, bring water to a boil and cook the guajillo chili and chile de árbol
To a blender add the spring water, chilies, garlic clove, ½ onion, tomatoes, chipotle chilies and cilantro. Purée, strain and reserve
In a deep skillet, fry ½ a minced onion in Chipotle Ahuacatlán Avocado Oil until translucent. Add shrimp, salt and pepper to taste. Remove from heat once shrimp turn pink
Add the chili sauce and cook together Cfor 5 minutes
Serve with white rice