Papas y camarones a la diabla

Pat three pounds of cleaned shrimp dry. Mix three tablespoons of flour, two of paprika, a teaspoon each of garlic powder and black pepper, and three-quarters of a teaspoon of salt.

Pat the shrimp dry again in a large bowl, so the oil does not splatter, and coat with the flour mixture.

Cover one and a half pounds of baby potatoes with water and cook over medium heat 15 minutes, until semi-soft but not fully cooked; remove.

In the same water boil 12 chiles de arbol and two guajillo or New Mexico chiles a couple of minutes until soft.

Blend the chiles with three garlic cloves, a small piece of onion, a shrimp bouillon, half a teaspoon each of oregano, black pepper and cumin, a teaspoon of salt, the juice of five limes and four lemons, and a handful of cilantro, until smooth.

In a large skillet over medium heat melt butter in a cup of oil; fry the shrimp in a single layer four to five minutes, in batches; remove.

Fry the dried potatoes, halved if desired, with salt about five minutes until soft; remove.

Pour off the oil and return two tablespoons; cook half an onion and three minced garlic cloves a couple of minutes.

Return the shrimp and potatoes, add the sauce and cook together two minutes; adjust the salt and add crushed pepper.

Serve on a bed of cucumber, orange and onion with lime, crushed pepper and a little cilantro.