Shrimp Diablo

This is one of those dishes that you sometimes see on menus at a few better Mexican restaurants around, but you might have been a little scared to try it. Devil shrimp, shrimp in spicy sauce. The DEVIL. Yeah, so. If made well, and too your taste, it is fantastic. If all you have ever had is that pathetic Kraft BBQ sauced Diablo at Red Lobster, then try this stuff and make sure you have lots of cold beer around to quench the fire.

2 lbs large shrimp, shelled, deveined
2 cup milk
1 bell pepper, diced
1 onion, diced
1 cup The SalsaKing's Chipotle Ketchup
1/2 cup orange juice
2 tsps olive oil
The SalsaKing's Big Cajones Chipotle Hot Sauce to taste, 3 or more tablespoons

After cleaning the shrimp, place in a bag or container and pour the milk over them, stir, cover and refrigerate for at least 1 hour. The milk tenderizes the shrimp and adds a wonderful flavor. In a large saucepan, saute the onion and pepper in the olive oil just until limp. Add the ketchup, orange juice and hot sauce. Simmer about 5 minutes. Drain the shrimp, add to the pan and cook, stirring continuously for 5 minutes, or just until the shrimp are pink. Serve. Add more hot sauce as needed.