Prep 15 minutes, cook time 5-10 minutes
•16 large, fresh shrimp
•6 dried Guajillo Chiles
•3 tablespoons of lime juice
•1 1/2 teaspoons Trapani Sea Salt
•3 garlic cloves
•1/4 cup finely chopped onion
•1/2 cup water (to thin out the chile paste if necessary)
Rehydrate the Guajillo Chiles. Then blend them with the lime juice, Trapani Salt, garlic, and onion until the ingredients are well blended. Add the water a little at a time to create a "sauce"-like consistency.
Devein each shrimp, if necessary. Place the prepared shrimp into a large bowl and drizzle the chile sauce over the top. Toss the shrimp in the sauce until well-coated. The lime juice will begin to "cook" the shrimp, so you will need to grill them as soon as possible. The easiest way to do this is to run the shrimp onto skewers and place on a medium-heat grill for 5-10 minutes or until the shrimp is thoroughly cooked and white all the way through.
Recipe adapted from and photo courtesy of www.about.com
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