- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Made with two different Mexican chiles, Fermín Núñez’s garlicky, buttery red chile marinade is full of robust heat and zippy flavor.
Ingredient:
- 6 guajillo chiles, stemmed and seeded
- 4 puya chiles, stemmed and seeded
- 2 chiles de árbol, stemmed and seeded
- 2/3 cup olive oil
- 1 cup thinly sliced red onion, divided, plus more for garnish
- 4 medium garlic cloves
- 2 tablespoons annatto seeds
- 2 tablespoons distilled white vinegar
- 2 pounds raw head-on, tail-on unpeeled jumbo shrimp (preferably U12), butterflied
- 1/4 cup (2 ounces) unsalted butter, melted
- 1/4 cup fresh lime juice (from 2 limes)
- 1 teaspoon kosher salt, plus more to taste
- Lime wedges, for serving
- Fresh cilantro leaves and tender stems, for garnish
