Ingredients:
1 lb large shrimp, peeled and butterflied with tail shell left on
sea salt
fresh ground black pepper
1/4 cup fresh lime juice
1/3 cup light olive oil
1 medium white onions, finely sliced
2 medium tomatoes, broiled or 2 medium tomatillos, can be substituted
2 -4 chipotle chiles, in adobo ( seeded, adjust to taste)
1 garlic cloves, peeled and roughly chopped
1/3 cup white wine
1/4 teaspoon Mexican oregano
Directions:
Season the shrimps with salt and 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 (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. Reheat the oil, and 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–for the shrimps should be just cooked and not rubbery.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.