Grilled Jumbo Shrimp with Guajillo Chile Lime Sauce

Recipe by Chef Jon Bonnell, from Chile Pepper Magazine
Yield: 4 to 6 servings
Ingredients

2 tablespoons olive oil, divided
1 sweet onion, diced
3 cloves garlic, minced
1 1/2 cups chicken stock
1 small can chopped tomatoes
5 guajillo chiles, stemmed and seeded
juice of 2 limes
salt and freshly ground pepper
5 jumbo Texas shrimp, peeled and deveined, for each serving
cooked rice, for serving
chopped scallion, for garnish
Preparation

In a saucepot over medium heat, warm 1 tablespoon oil. Add the onions and garlic, and cook gently until soft. Add in the chicken stock and tomatoes, and bring to a simmer. Toast the chiles in a heavy skillet for a few seconds, then add to the simmering pot. After 6 to 8 minutes, pur?e the mixture with a stick blender, add the lime juice, and season with salt and pepper.

In a separate pan, saut? the shrimp in a little olive oil. Add in a few ounces of the sauce mixture and simmer the shrimp until cooked. Serve over rice, and garnish with chopped scallions.