Camarones A La Diabla | Mexican Deviled Spicy Shrimp | Jenny Martinez

Hi guys, who's ready to set their mouths on fire? Growing up, my dad introduced us to spicy foods on a daily basis and has passed this tradition of cooking with spicy food to all his kids! My sister, Reyna, got this recipe from her husband's family and shared it with us.

Recipe:
4 lbs of large shrimp, 26-30 size
2 large tomatoes
25-30 chiles de arbol
whole head of garlic
plus 2 garlic cloves for sauce
3 tbs chicken bullion
2 cups of water
2 tbsp liquid shortening
half an onion

White rice:
half an onion, diced
1 large tomato, diced
2 cloves garlic, minced
2 tbsp chicken bullion
2 cups of rice
4 cups of water
2 tbsp liquid shortening

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