Chile Garlic Shrimp

Step guajillo peppers, cut in half lengthwise, and discard seeds. Cut peppers into 1 inch pieces and place guajillos in a nonstick skillet. Cook over medium heat, stirring until fragrant, about 3-5 minutes.
Transfer guajillos to a blender jar. Process until finely ground. Add water, Worcestershire, chopped garlic, and 1/2 tsp. salt and blend until smooth, about 2 minutes. Set aside.
Pat shrimp dry with paper towels. Sprinkle with cumin, cayenne, and remaining 1/2 tsp. salt.
Heat 1 Tbsp. oil in the empty skillet over hight heat, just until smoking. Add 1/2 of shrimp in an even layer and cook, without stirring, until beginning to brown, but still raw on top, about 2 minutes. Repeat with 1 Tbsp. of oil for the remaining shrimp. Transfer to a bowl with the first batch.
Reduce heat to low and remaining 1 Tbsp oil and sliced garlic to empty skillet. Cook until garlic is fragrant and golden brown, about 2 minute. Stir in reserved chile sauce and shrimp. Cook until shrimp is opaque, about 1 minute. Off heat, add lime juice and butter until melted. Transfer to a serving dish and sprinkle with cilantro.

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