Method:

• Step 1: Prepare the Chiles - Soak the dried guajillo and chiles de arbol in hot water for about 15 minutes, or until they soften. Once softened, drain the water and transfer the chiles to a blender.
• Step 2: Blend the Sauce - To the blender with the chiles, add the diced tomatoes, chopped onion, garlic, smoked paprika, and a pinch of salt. Blend until smooth. If the mixture is too thick, you can add a little water to achieve your desired consistency.
• Step 3: Cook the Sauce - In a large skillet, heat the olive oil over medium heat. Once hot, pour in the blended sauce. Cook for about 5-7 minutes, stirring occasionally, until the sauce darkens slightly and the flavors meld together beautifully.
• Step 4: Add the Shrimp - Now, it’s time to add the shrimp to the skillet. Stir well to coat the shrimp in the spicy sauce. Cook for another 5-7 minutes, or until the shrimp are opaque and cooked through.
• Step 5: Serve and Garnish - Once the shrimp are ready, remove the skillet from heat. Serve the Camarones a la Diabla hot, garnished with fresh lime wedges, chopped cilantro, and sliced jalapeños if you desire an extra kick!