Camarones Enchipotlados (Shrimp In Chipotle Sauce) - cooking recipe

Ingredients

1 lb large shrimp, peeled and butterflied with tail left on
sea salt, to taste
fresh ground pepper, to taste
1/4 cup lime juice
1/3 cup olive oil
1 medium white onion, sliced thin
2 medium tomatoes
4 chipotle chiles in adobo (more or less to taste, depending upon how hot you like it)
1 garlic clove, minced
1/3 cup dry white wine
1/3 teaspoon dried oregano, Mexican if possible

Preparation

Line a small shallow pan with foil.
Add the tomatoes.
Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
Set aside to cool.
Season the shrimp with salt, pepper and lime juice; set aside to marinate for about 30 minutes.
Heat the oil in a frying pan.
Drain the shrimp, reserving liquid.
Add shrimp and onions to hot oil in frying pan.
Saute for 3 minutes stirring and turning frequently.
Remove shrimp and onions with slotted spoon and set aside.
Place tomatoes, chipotles and adobo sauce, and garlic in a blender; Puree to a textured sauce.
Reheat the oil, add the sauce and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes.
Add the wine, oregano, reserved marinade.
Salt to taste and continue cooking for 1 more minute.
Add the shrimp/onion mixture to the sauce and cook for 2 more minutes.
The shrimp should be just cooked and not overdone.
Serve as an appetizer or as a main dish over hot rice.