SHRIMP, PUERTO VALLARTA STYLE

Steps:

• 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.
• Remove the shrimp to a bowl, cover and refrigerate.
• Reserve the skillet for the sauce.
• In a small skillet, heat the vinegar until warm.
• Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
• Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
• Discard the vinegar.
• Blend to a smooth puree.
• Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
• Transfer to a bowl and cool.
• To serve, pool the sauce on a serving plate.
• Arrange the shrimp in an overlapping pattern on the sauce.
• Scatter cilantro on top; serve as an appetizer with toothpicks.