Directions

PREPARE THE CHILIS

Cut the tops off the chilis and slice lengthwise to remove the veins and seeds.

Preheat a griddle over medium heat. Place the chilis on the griddle and toast 3 minutes.

Flip the chilis over and toast 3 minutes on the other side.

When the chilis start to smell nice and toasty, remove from the heat and place them in a bowl of water for about 15 minutes to soak and soften. Softer chilis are easier to blend and won’t break while blending like dry, brittle chilis.

MAKE THE SAUCE

Once chilis are softened, add them to the blender, along with ¼ cup of the soaking water, onion, garlic, olive oil, apple cider vinegar, oregano, salt and pepper.

Purée until the mixture forms a paste. Empty into a bowl and set aside.

CLEAN THE SHRIMP

For the freshest tasting dish, you need to start with the cleanest shrimp. Using a sharp knife, make a shallow cut along the back of the shrimp, from head to tail. Then use the point of the knife to remove the vein.

As you clean each shrimp, place in a bowl of water until all shrimp have been cleaned and soaked in water.

PREPARE TO COOK

Drain the shrimp and place in a clean large bowl. Cover with the reserved guajillo chili mixture.

Use a large spoon to mix the shrimp, making sure every prawn is covered with the mixture.
Cover the bowl and marinate in the refrigerator for two hours.

SKEWER AND HEAT

Once the shrimp have marinated, remove from the refrigerator and get your skewers ready.

Insert the skewer into the center of the first shrimp and push to the top.

Follow with two more shrimp. We recommend no more than three shrimp per skewer.

Preheat your griddle or frying pan to medium-high heat. Then add the shrimp skewers and cook for three minutes.

After three minutes, flip the shrimp and cook another three minutes.

SERVE YOUR SHRIMP SKEWERS

Serve your shrimp skewers with rice, salad or as an appetizer. For a tangy taste, add lime juice and mayonnaise and garnish with chopped fresh cilantro.