Shrimp in Chipotle Sauce (Camarones Enchipotlados)
Diana Kennedy's recipe from The Art of Mexican Cooking

This is a dish from the Veracruz region of Mexico.  Diana has suggested cooking the dish in two stages to avoid overcooking the shrimp. Serve with rice or alone as an appetizer.

1 lb large shrimps, peeled and butterflied with tail shell left on
sea salt and freshly ground black pepper
1/4 cup fresh lime juice
1/3 cup light olive oil
1 medium white onion, finely sliced
2 medium tomatoes, broiled or tomate verde (tomatillos)
4 chilpotle chiles in adobo
1 garlic clove,  peeled and roughly chopped
1/3 cup white wine
1/4 teaspoon Mexican oregano 

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 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 still crisp.