Prepare the Chilis

• Cut the tops off the chilis and slice lengthwise to remove the veins and seeds.
• Preheat a griddle over medium heat. Place the chilis on the griddle and toast 3 minutes.
• Flip the chilis over and toast 3 minutes on the other side.
• When the chilis start to smell nice and toasty, remove from the heat and place them in a bowl of water for about 15 minutes to soak and soften. Softer chilis are easier to blend and won’t break while blending like dry, brittle chilis.

Make the Sauce

• Once chilis are softened, add them to the blender, along with ¼ cup of the soaking water, onion, garlic, olive oil, apple cider vinegar, oregano, salt and pepper.
• Purée until the mixture forms a paste. Empty into a bowl and set aside.

Clean the Shrimp

• For the freshest tasting dish, you need to start with the cleanest shrimp. Using a sharp knife, make a shallow cut along the back of the shrimp, from head to tail. Then use the point of the knife to remove the vein.
• As you clean each shrimp, place in a bowl of water until all shrimp have been cleaned and soaked in water.

Prepare to Cook

• Drain the shrimp and place in a clean large bowl. Cover with the reserved guajillo chili mixture.
• Use a large spoon to mix the shrimp, making sure every prawn is covered with the mixture.
• Cover the bowl and marinate in the refrigerator for two hours.

Skewer and Heat

• Once the shrimp have marinated, remove from the refrigerator and get your skewers ready.
• Insert the skewer into the center of the first shrimp and push to the top.
• Follow with two more shrimp. We recommend no more than three shrimp per skewer.
• Preheat your griddle or frying pan to medium-high heat. Then add the shrimp skewers and cook for three minutes.
• After three minutes, flip the shrimp and cook another three minutes.

Serve Your Shrimp Skewers

• Serve your shrimp skewers with rice, salad or as an appetizer. For a tangy taste, add lime juice and mayonnaise and garnish with chopped fresh cilantro.