Carefully separate the heads and shells from the Shrimp, reserving both. Keep the shrimp tails chilled.
2
Remove stems and seeds from the Dried Guajillo chiles, Dried Ancho chiles, and Dried Chile de Arbol. Briefly toast the chiles in a dry pan over medium heat until fragrant, about 30 seconds per side. Be careful not to burn them.
3
Place the toasted chiles in a bowl and cover with hot Water. Let them rehydrate for 15-20 minutes until softened.
