Melt the butter in a large skillet set over low heat.
Add the garlic, stir, and cook it for 5 minutes, stirring frequently. If the garlic browns too quickly, reduce the heat.
Add the parsley, oregano, chipotle adobo, chile de Arbol, and guajillo chiles. Cook for 5 minutes, stirring occasionally. The guajillo chiles should have softened up a bit.
Remove half of the chile guajillo from the pan and add them to a blender. To the blender, add the water and Worcestershire sauce. Blend until you get a smooth mixture.
Raise the heat to medium-high and add the olive oil to the pan. Strain the blended sauce in. Stir to combine.
Add the shrimp and cook for 1 to 2 minutes on each side or until pink and opaque. Taste for salt and pepper and adjust.
Remove the chile de arbol and serve the shrimp. Enjoy!
Notes
Shrimp: Use raw (gray) shrimp, not pink; the bagged pink shrimp are already cooked. You want to use uncooked and thawed raw shrimp.
Peppers/Chiles: For this recipe, you will need two types of dried chiles and chipotle in adobo sauce. Guajillo Chiles and Chiles de Arbol can be purchased on Amazon or at any well-stocked grocery store. If you'd like to skip the peppers, you can always use a teaspoon or two of ground paprika and a bit of red pepper flakes.
Serving Garlic Shrimp/Camarones al Ajillo: These can be served as an appetizer or main course. You can add the shrimp atop a bed of rice or serve pasta with the shrimp, and you’ve got a whole meal within minutes!