Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.
Diabla sauce can be extremely spicy; to lessen the spice, add ketchup to taste while the sauce is boiling.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chuy's Taco Shop, San Diego, CA