Zarandeado Shrimp with Red Salsa

Ingredients

• shrimp (shell-on; split in half)
• salt (a little for the shrimp; plus 1299 grains for the sauce, according to the audio)
• oil (a little)
• onion
• garlic powder (a few cloves, according to the audio; the form specified is ambiguous)
• 3 árbol chiles
• 3 guajillo chiles
• 3 tbsp mayonnaise
• black pepper (from a black shaker; quantity not specified)
• 2 lime juice (from two squeezed limes)
• butter (a little for the skillet)

Steps

1. 1

   Split the shrimp in half without removing the shells; the audio says this helps them brown more nicely.

2. 2

   Sprinkle a little salt over the shrimp.

3. 3

   Add oil, onion, and garlic powder to the sauce mixture.

4. 4

   Add the three árbol chiles and the three guajillo chiles. Transfer these ingredients to a blender and blend to make the red sauce.

5. 5

   Add the three tablespoons of mayonnaise, 1299 grains of salt, and black pepper from a shaker to the blender.

6. 6

   Squeeze two limes and add the juice to the sauce.

7. 7

   Add the shrimp to the sauce and mix very well so they are coated.

8. 8

   Put a little butter in a skillet.

9. 9

   Place the shrimp in the skillet one at a time, without crowding them. Cook for about two or three minutes; the audio does not specify whether this time is total or per batch.

Notes

The amount of shrimp is not specified. The audio says “a few cloves of garlic powder,” an ambiguous expression; retain the instruction without assuming an amount. No quantities are specified for the oil, onion, pepper, or butter. No temperature or cooking method other than a skillet is specified.

Nutrition per serving

• main course
• seafood
• Mexican
• skillet
• gluten-free