1 lb Large shrimps, peeled and

butterflied with tail Shells left on 1/4 c Fresh lime juice

1/3 c Light olive oil

1 md White onion, finely sliced

3/4 lb (about 2 medium) tomatoes,

broiled 4 Chilies chipotles adobados,

or to taste 1 Garlic clove, peeled and

roughly chopped 1/3 c Dry white wine

1/4 ts Dried oregano, Mexican if

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.