Camarones a la Diabla

Instructions

1. In the spicy sauce for this beloved shrimp dish, the chiles de árbol are what bring the heat.
2. Adjust the amount that you use, including or omitting the seeds, to suit your taste.
3. The rice and avocados served on the side help to temper the heat.
4. In a large, dry skillet or griddle over medium heat, arrange chiles and cook, turning occasionally, until toasted and very fragrant (without burning, which makes the sauce bitter), 1 to 2 minutes.
5. Transfer to a bowl, cover with boiling water, and set aside to let soak for 20 minutes.
6. Drain chiles, discarding the water, and transfer to a blender, along with Clamato®, diced tomatoes, and 1 teaspoon salt; purée until smooth.
7. (Strain, if desired.) Set aside.
8. Heat oil in a large, deep skillet over medium-high heat.
9. Add onions and garlic and cook, stirring occasionally, until golden, 2 to 3 minutes.
10. Add shrimp, oregano, cumin, and remaining 1 teaspoon salt and cook, stirring often, until shrimp are pink but not entirely cooked through, 3 to 4 minutes.
11. Carefully add Clamato® mixture, reduce heat to medium-low, and simmer until shrimp are cooked through and opaque, 3 to 4 minutes more.
12. Spoon shrimp and its sauce over the rice, arrange avocados on the side, and garnish with cilantro.
13. Recipe Sponsored by Clamato® Tomato Cocktail Mixer