Directions: one line for each direction. When saved the lines will be numbered.
Seed ancho, guajillo and chipotle chiles and remove veins. Cover ancho, guajillo and, if using, dry chipotle chiles in bowl with boiling water and let stand 30 minutes. Drain well.
Roast tomatoes on griddle over medium-high heat, turning frequently, until blackened all over, 10 to 15 minutes. Remove to bowl as they are done. When cool enough to handle, peel away charred skin, letting juices drip back into bowl. Place roasted tomatoes in blender with drained chiles, (add canned chipotles, if using) and garlic. Process to smooth puree; taste for seasoning and add salt to taste.
Heat oil to rippling over high heat in large skillet. Add shrimp and cook 1 minute on each side. Pour sauce over shrimp and cook 5 minutes more. Serve immediately.
