Camarones a la Diabla (Deviled Shrimp)

Ingredients

• 3 dried guajillo chiles
• 3 dried arbol chiles
• 2 cups boiling water
• 4 plum tomatoes (about 12 ounces)
• 1 small yellow onion, quartered
• 2 large garlic cloves, unpeeled
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 1 1/2 teaspoons kosher salt
• 1 3/4 pound extra-large (21/25 count) peeled and deveined raw shrimp, tail-on (about 2 pounds of shell-on shrimp)
• Cilantro rice, for serving
• Lime wedges, for serving

Steps

1. Place guajillo and arbol chiles in a medium heat-proof bowl. Pour boiling water over chiles, ensuring chiles are completely submerged. Cover and let stand until chiles are very soft, 15 to 20 minutes.
2. Meanwhile, preheat oven to broil with rack 5 inches from heat source (top third position). Place tomatoes, onion, and garlic on a large baking sheet and drizzle evenly with 1 teaspoon oil; toss until vegetables are coated. Spread vegetables into an even layer, and broil, flipping once, until browned in spots, 3 to 5 minutes.
3. Remove chiles from water using tongs or a slotted spoon, reserving soaking liquid. Remove and discard stems and seeds from chiles, if desired. Peel garlic; discard peel. Transfer garlic, chiles, tomatoes, onions, salt, and 1/2 cup reserved soaking liquid to a blender; discard remaining soaking liquid. Process until smooth, about 1 minute. Set chile mixture aside.
4. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add shrimp and cook, turning once, until lightly pink and opaque (shrimp will not be fully cooked), about 2 minutes. Reduce heat to medium, and stir in reserved chile mixture. Cook until sauce is bubbling, slightly thickened, and shrimp are cooked through, about 4 minutes. Serve with cilantro rice and lime wedges.