Ingredients

• 2 tablespoons olive oil
• 1 lb medium shrimp, peeled and deveined
• 1 garlic clove, finely chopped
• 1/2 teaspoon salt
• 1/4 cup cider vinegar
• 2 ancho chilies, cut open, seeds and stems removed
• 1 teaspoon dried Mexican oregano, crumbled
• 1/2 cup coarsely chopped onion
• 1 teaspoon brown sugar
• 2 tablespoons hot tap water
• 1 tablespoon finely chopped fresh cilantro

Instructions

1. In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes.

2. Remove the shrimp to a bowl, cover and refrigerate.

3. Reserve the skillet for the sauce.

4. In a small skillet, heat the vinegar until warm.

5. Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.

6. Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.

7. Discard the vinegar.

8. Blend to a smooth puree.

9. Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.

10. Transfer to a bowl and cool.

11. To serve, pool the sauce on a serving plate.

12. Arrange the shrimp in an overlapping pattern on the sauce.

13. Scatter cilantro on top; serve as an appetizer with toothpicks.