Dish: 4 - 6 Cooking Time: 20 minutes Ingredients 8 dried guajillo chiles, rinsed, stems and seeds removed. 3 dried chile de arbol chiles, rinsed, stems removed. Del Molcajete Habanero Rojo, to taste. 3 Roma tomatoes, chopped. 2 cloves garlic. 1/2 medium white onion, roughly chopped. 1 teaspoon kosher salt. 4 tablespoons olive oil. 1.5 pounds large raw shrimp, peeled, deveined and tail-on. salt and pepper, to taste. Preparation In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened. Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes. Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink. Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot. Remove the pan or skillet from the heat and serve with Del Molcajete Hot Sauce.