Camaron A-La-Diabla (Deviled shrimp)
This dish comes from the heart of Veracruz, Mexico. Nine large gulf shrimps (26-30) simmered in a slightly spicy red sauce consisting of tomato, chipotle adobo peppers, guajillo chiles, dry red chiles, chile de arbol, tender cactus and onions. Served with rice, beans, choice of tortillas and Laura's salad.
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