1. Combine garlic, powdered chicken broth and oil. Refrigerate, covered, 2 hours or overnight.
2. Cut tops and stems from dried and fresh chilies. Remove seeds, leaving pods whole. Cut pods crosswise into 1/4-inch-thick rings, keeping dried and fresh chilies separate. Marinate dried chilies in garlic mixture for a couple of hours. Set aside fresh chilies.Devein shrimp:
3. Split through shells down center of backs with small, sharp knife. Remove dark vein with knife tip. Rinse shrimp, pat dry with paper toweling and set aside.
4. Remove half the dried chilies and garlic from oil mixture; reserve. Heat remaining garlic-oil mixture in deep, heavy skillet over medium-high heat. Add half the fresh chilies and half the shrimp. Fry, turning the shrimp once, until they turn pink, about 2 to 3 minutes on each side. Remove move shrimp along with chilies and garlic to a platter. Repeat with remaining shrimp, fresh chilies, garlic and dried chilies. Season with salt and lime juice. Makes 6 servings.