Nayarit style grilled butterflied shrimp

Carefully butterfly and devein the large shrimp, leaving the tails intact. Rinse and pat dry.

Heat a dry comal or skillet over medium heat. Lightly toast the guajillo chiles and ancho chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Remove from heat.

Place the toasted guajillo chiles and ancho chiles in a bowl and cover with hot water. Let them rehydrate for 15-20 minutes until softened. Drain, reserving a small amount of the soaking liquid.