Camarones A La Diabla

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Shrimp Marinade:

Thirty-two 16/20 shrimp, deveined

1 teaspoon chopped garlic 

2 ounces extra-virgin olive oil 

8 drops Worcestershire sauce 

Diabla Sauce:

15 Mexican chiles de arbol

10 large Roma tomatoes

8 ounces freshly squeezed orange juice 

1 teaspoon salt, or more if needed 

3 chipotle chiles, from a 12-ounce can chipotles in adobo

1 clove garlic

1/4 medium yellow onion, sliced 

Camarones:

1 cup (2 sticks) unsalted butter

1/2 yellow onion, sliced 

1/2 green pepper, sliced 

1/2 red pepper, sliced 

1/2 yellow pepper, sliced 

1 cup ketchup