Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis -broiled
1 lb Large shrimps, peeled and 4 Chilies chipotles adobados,
-butterflied with tail -or to taste
Shells left on 1 Garlic clove, peeled and
1/4 c Fresh lime juice -roughly chopped
1/3 c Light olive oil 1/3 c Dry white wine
1 md White onion, finely sliced 1/4 ts Dried oregano, Mexican if
3/4 lb (about 2 medium) tomatoes, -possible

Season the shrimps with salt, pepper, and lime juice and set aside to
marinate for about 30 minutes.

Heat the oil in a frying pan; add the drained shrimp, reserving any liquid,
and sliced onion and fry, shaking the pan and tossing the ingredients, for
about 3 minutes. Remove shrimp and onion with a slotted spoon and set
aside.

In a blender, blend the tomatoes, chipotles and their liquid, and garlic 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, marinade, and salt to taste and cook for
another minute. Add the shrimp/onion mixture and cook for about 2 minutes
~ the shrimps should be just cooked and still crisp.

The Art of Mexican Cooking From the collection of Jim Vorheis

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