Ingredients

The following ingredients have 4 Servings
  • 1 dried guajillo chile, (stemmed, most seeds removed)
  • 2 tablespoons canola oil
  • 12 extra-large shrimp, (10 per pound, peeled and deveined)
  • Kosher salt
  • 1/2 cup (57 g) slivered blanched almonds
  • Juice of 1 lemon

Instruction

  • Preheat the oven to 350°F/180°C.
  • Grind the Chile: Put the guajillo in a spice or coffee grinder, or in a food processor, and pulse until it forms a coarse powder. Remove any large pieces.
  • Cook the Shrimp: Heat a large ovenproof skillet over medium heat and add the oil. Season the shrimp on both sides with salt and the chile powder. When the oil begins to smoke lightly, add the shrimp in a single layer and sear on the first side, 30 seconds. Quickly flip the shrimp over and put the skillet in the oven. Roast until the shrimp are cooked through and no longer translucent, 3 to 4 minutes.
  • Finish the Dish: Remove the skillet from the oven and transfer the shrimp to a serving bowl. Heat the skillet over medium heat and add the almonds. Cook, stirring, until the almonds brown, 3 to 5 minutes. Sprinkle the shrimp with the lemon juice and scatter the almonds over them. Serve immediately.