3 guajillo chiles or New Mexican dried red chiles
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 lb. shelled, deveined uncooked medium shrimp, tail-on
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon sea salt
1/2 teaspoon pepper
4 cups cooked Rice
1. Remove stems from chiles; slit open and scrape out veins and seeds. Heat small dry skillet over medium heat until hot. Add chiles, skin-side up. Pressing down on chiles, toast 2 to 4 seconds. Turn; press and toast 2 to 4 seconds. (Chiles should just change color and give off a wonderful aroma.) Remove from skillet; cool.
2. Cut chiles into 1/4-inch strips. Place in small bowl; add enough hot water to cover. Let stand 15 minutes or until softened. Drain.
3. Heat butter and oil in large skillet over medium heat until butter is melted and oil is hot. Add shrimp and garlic; cook 3 minutes or until shrimp start to turn pink. Add chiles; cook 1 to 2 minutes or until shrimp are cooked through.
4. Sprinkle with lime juice; stir in salt and pepper. Serve rice surrounded by shrimp.
PER SERVING: 375 calories, 10.5 g total fat (4.5 g saturated fat), 21 g protein, 47 g carbohydrate, 170 mg cholesterol, 1180 mg sodium, 1 g fiber