Toast the chiles over low heat.

Blend the chiles with 1 cup of water and the garlic cloves until very smooth.

In a skillet, melt the butter and add the shrimp. Cook until they turn pink.

Add the guajillo chile sauce, then add the seasonings and shrimp bouillon cube.

Let the ingredients cook together for a few minutes, then serve with your choice of side, such as spaghetti or rice.