Low-Oil Caldo de Camaron (Mexican Shrimp Soup)

1. In a large bowl remove the peels from shrimp. Do not discard them.
2. In a pot, bring 10 cups of water to a boil with 3 garlic cloves, 1/4 onion, shrimp peels, and 2 bay leaves. Bring to a simmer for 10 minutes and discard everything.
3. Roast 5 tomatoes, 4 garlic cloves, 3 guajillo chiles, and chiles de arbol using your preferred method (air fry at 360* F for 8-10 mins).
4. Add roasted vegetables to a blender with salt to taste, 2-3 chipotle chiles, and 1/2 c shrimp broth. Blend very well.
5. Chop and peel potatoes and carrots. Chop zucchini. Chop into larger pieces.
6. Strain red chile into the shrimp broth and let it simmer for 5 minutes. Add salt if needed.
7. Add in carrots and cilantro. Cook for 5 minutes. (Water should be lightly boiling)
8. Add in potatoes and cook for 12 minutes.
9. Add in zucchini and cook for 6-8 minutes depending on size of vegetables.
10. Add in shrimp and cook for 3-4 minutes depending on the size of the shrimp.
11. This makes 4 large servings. Each serving is about 2.5 cups of vegetables and shrimp (depends on how large your vegetables are) and cover with broth. Top with lime!