Mexican Shrimp Scampi

1. Remove the stems and seeds from the dried chiles. Heat a dry skillet over medium heat and toast the chiles about 15-20 seconds per side, pressing them down gently, until fragrant and slightly softened. Don't let them burn or they'll become bitter.
2. Transfer the toasted chiles to a bowl, cover with very hot water and let soak 15 minutes, until softened. Drain, but save some of the water for blending
3. Transfer the chilis to a processor or mini chopper, and blend with 2–3 tablespoons of water until smooth. Add a little more liquid if necessary to get a thick, pourable paste. Set aside.
4. Pat the shrimp dry with paper towels and season with salt and pepper.
5. Add the olive oil and 6 tablespoons butter to a large skillet over medium-low heat. Once melted, add the garlic and cook gently for 2–3 minutes, stirring often, until fragrant and just beginning to turn golden. Don't let it brown too much.
6. Stir in the guajillo paste and paprika. Cook for 1–2 minutes, stirring frequently, until the chile paste darkens slightly and becomes fragrant. The butter will take on a gorgeous deep red color.
7. Increase the heat to medium and add the shrimp, and toss to coat
8. Cook about 2 minutes on the first side, flip, and cook another 1–2 minutes, until the shrimp are pink, opaque and just cooked through.
9. Turn off the heat and stir in the remaining butter and lime juice. Toss until the butter melts and the sauce becomes glossy and coats every shrimp. Taste and add salt or lime if necessary.
10. Finish with chopped cilantro and serve immediately - use the roll and chopped romaine to make the best little shrimp sandwiches ever - drizzle with a bit more of the garlic guajillo butter

The simple sandwich was so great, I made it into a proper recipe here, have a look.