Chipotle Shrimp

• 1 1/2 to 2 pounds medium to large shrimp (20 to 30 per pound), peeled
• 1/4 cup fresh lime juice
• Salt and black pepper
• 4 garlic cloves, peeled
• 1/2 pound tomatoes (about 2 small), cored and quartered
• 1 small can chiles in adobo, or less to taste (even 1 chipotle will make this dish quite hot)
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1 teaspoon dried oregano, preferably Mexican
• 1/4 cup chopped fresh cilantro leaves for garnish

1. Toss the shrimp with the lime juice, salt, and pepper.
2. Set aside.
3. Place the garlic, tomatoes, and chipotles in a food processor or blender.
4. Process until smooth.
5. Heat the oil in a large skillet over medium-high heat.
6. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
7. Stir in the chipotle sauce and cook, stirring constantly, until thickened and dark, about 5 minutes or so.
8. Add the shrimp with its marinade and cook, stirring occasionally, for 4 minutes.
9. Add the oregano, salt, and pepper, taste and adjust the seasoning, then garnish and serve.
10. Substitute fresh scallops, sea or bay, for the shrimp.
11. Omit the lime juice marinade.
12. Substitute 3 pounds live blue or rock crabs for the shrimp.
13. Wash well and chop in half lengthwise.
14. Before cooking the onion, cook the crabs in the skillet for 3 minutes on each side.
15. Remove, then proceed as directed, reheating the crabs with the sauce for about 2 minutes.

shrimp, lime juice, salt, garlic, tomatoes, chiles, extra virgin olive oil, onion, oregano, cilantro

Taken from www.epicurious.com/recipes/food/views/chipotle-shrimp-386116 (may not work)