Source: Mario Muniz Jr., Cuevitas Cantina & Grill, Folsom, California
6 jumbo shrimp
1 cup chile Colorado sauce
1 cup hot salsa
1/4 cup diced onion
1/4 cup diced bell pepper
1 teaspoon crushed red pepper (chile de arbol)
1/8 teaspoon butter
In a medium saucepan, put butter and shrimp over medium heat.
In a separate pan, over medium heat, bring the Colorado sauce, salsa and crushed red peppers to a simmer.
When shrimp is fully cooked add to diabla sauce with vegetables. Bring back to a simmer, stirring ingredients well.
Serve with rice, beans and lots of agua!!