Shrimp Diabla @ La Carreta
This dish seems to turn up--with variations--in almost every cuisine where shrimp and tomatoes are found, from shrimp fra diavolo in Italy to shrimp Creole in New Orleans. Here is the Mexican version, made by grilling big shrimp and topping them with a chipotle pepper and tomato sauce, then running it under the broiler to add the other kind of heat. La Carreta also makes this with chicken, which may even be better.
