Mama Maggie's Kitchen

0 Seed and devein the guajillo chiles and chile de arbol.
1 In a stock pot, add the chiles.
2 Add enough water to cover the chiles, about 2 cups.
3 Bring to a boil. Turn heat off and let the chiles sit in the hot water for 5 minutes or until the chiles are soft.
4 Discard water.
5 To the blender, add reconstituted chiles, tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
6 Blend until smooth, strain the sauce, and set aside.
7 Peel the shrimp.
8 Add salt and pepper to the shrimp.
9 In a large pan, heat olive oil.
10 Add the remaining onion. Stirring constantly for 1 minute.
11 Add the shrimp. Stir constantly and cook for 2 minutes.
12 Do not overcook the shrimp, or they will be rubbery.
13 Make sure the heat is on low and add the tomato chile sauce.
14 Stir and cook for an additional 2-3 minutes.
15 Taste for salt.
16 Serve with white rice and lime wedge.
17 Enjoy.