Prepare the Chillies: Begin by rehydrating the dried guajillo and árbol chillies. Place them in a heatproof bowl and cover with boiling water. Let them soak for about 15-20 minutes until they are soft and pliable. You'll notice the water taking on a reddish hue, and the chillies becoming plump and fragrant.

Blend the Sauce Base: Drain the rehydrated chillies, reserving a little of the soaking liquid. Transfer the chillies to a blender along with the crushed tomatoes, tomato paste, chicken or vegetable stock, ground cumin, dried oregano, and smoked paprika. Blend until you achieve a smooth, vibrant red sauce. If it's too thick, add a tablespoon or two of the reserved soaking liquid until it reaches a pourable consistency. The kitchen will start to fill with a lovely, earthy aroma.

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large frying pan or skillet over medium heat. Add the finely chopped white onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent, emitting a sweet, savoury scent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.

Simmer the Diablo Sauce: Pour the blended chilli sauce into the pan with the aromatics. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes. This simmering time allows the flavours to meld beautifully and the sauce to thicken slightly. You'll see the sauce deepen in colour to a rich, glossy red, and its aroma will become wonderfully complex.

Cook the Shrimp: Season the peeled and deveined shrimp with salt and pepper. Increase the heat of the sauce to medium-high. Add the seasoned shrimp to the simmering sauce, ensuring they are coated. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn opaque and pink, curling slightly. Be careful not to overcook them; they should be tender and juicy, not rubbery.

Finish and Serve: Remove the pan from the heat. Stir in the fresh lime juice. Taste and adjust seasoning if necessary. Garnish generously with fresh chopped coriander. The dish will be steaming hot, boasting a fiery red colour and a fresh, zesty aroma ready to be served.