Ingredients

• 3 medium serrano chiles
• 4 medium cloves garlic
• 1 tablespoon paprika
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon red wine vinegar
• 1/3 cup olive oil
• 1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40)
• Salt
• 1/3 cup roughly chopped fresh cilantro leaves
• Lime wedges, for serving
• White rice, for serving

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Instructions

1. Heat oven to 500 degrees F and arrange rack in upper third.
2. Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
3. Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
4. Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
5. Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
6. Toss shrimp with cilantro and serve with lime wedges over rice.