Camarones Zarandeados

Step by stepInstructions

1. Toast the guajillo chiles in a dry skillet until fragrant, about thirty seconds per side, then soak them in hot water for ten minutes.
2. Blend the softened chiles with the garlic, lime juice, olive oil, Worcestershire, oregano, cumin, salt, and pepper into a smooth adobo.
3. Toss the butterflied shrimp in the adobo and marinate for thirty minutes at room temperature or up to two hours chilled.
4. Light a hot charcoal or gas grill and oil a wire rack or the grill grate well.
5. Grill the shrimp for two to three minutes per side, until charred at the edges and just opaque through.
6. Serve immediately with lime wedges, salsa, and warm tortillas.