Devilish Shrimp Camarones A La Diabla

Ingredients

• 3 garlic cloves, unpeeled
• 8 medium-large (about 4 ounces) dried guajillo chiles
• 1/2 teaspoon dried oregano, preferably Mexican
• 1/4 teaspoon black pepper, whole or freshly ground
• 1/8 teaspoon cumin, whole or freshly ground
• 1 medium-small onion, sliced into 8 rounds
• 2 cups fish broth, chicken broth or water, plus a little more if needed
• 3 tablespoons vegetable or olive oil
• 1/3 to ½ cup red hot sauce (in Acapulco, many cooks choose Tamazula brand)
• Salt, about ½ teaspoon, depending on the saltiness of the broth
• Sugar, about ¾ teaspoon
• 2 tablespoons butter
• 2 pounds shrimp

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