Chipotle Shrimp

• 4 tablespoons vegetable oil
• 12 large garlic cloves, minced
• 1 1/2 pounds small shrimp (4045 count), peeled and deveined
• 1/2 cup chipotle puree (page 153)
• 1 teaspoon dried Mexican oregano, toasted (page 164)
• 1 teaspoon fine sea salt
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Baja Cabbage Slaw (page 145), chopped fresh cilantro leaves, chopped onion, grated asadero or Cotija cheese

1. In a skillet, heat 2 tablespoons of the oil over medium heat; add the garlic and saute for 30 seconds (dont let the garlic burn); remove from the heat.
2. In a large bowl, add the shrimp, sauteed garlic, chipotle puree, oregano, and salt.
3. Toss together, cover, and let marinate in the refrigerator for about 2 hours.
4. In a large, heavy skillet or griddle, heat the remaining 2 tablespoons of the oil over high heat.
5. Decrease the heat to low and saute the shrimp until they just turn pink and are barely cooked (they will continue to cook after they are removed from the heat).
6. Remove from the heat and serve immediately.
7. To serve soft tacos, lay the tortillas side by side, open face and overlapping on a platter.
8. Divide the slaw and filling equally between the tortillas and top with salsa and garnish.
9. Grab, fold, and eat right away.
10. Or build your own taco: lay a tortilla, open face, in one hand.
11. Spoon on some slaw and filling, top with salsa and garnish, and eat right away.

vegetable oil, garlic, shrimp, chipotle puree, oregano, salt, corn tortillas, cabbage

Taken from www.epicurious.com/recipes/food/views/chipotle-shrimp-393977 (may not work)