Camorones Al Majo De Ajo

• 14 jumbo shrimp (peeled and deveined with tail intact)
• olive oil
• 3 garlic cloves, diced
• tomato sauce
• 0.5 (5 ounce) can chipotle chiles in adobo (pureed)
• sherry wine or white wine
• garlic salt and pepper (to taste)
• 1 medium lime (cut into wedges)
• 1 cup seeded and diced plum tomato
• 14 cup diced red onion
• 1 tablespoon seeded and diced jalapeno
• 3 tablespoons coarsely chopped cilantro
• fresh lime juice (from 2 limes)
• salt and pepper

1. In a bowl, combine all ingredients for the pico de gallo, cover and refrigerate.
2. In a heavy skillet (nonstick) over medium high heat, add olive oil.
3. Cook garlic then add some wine.
4. Add the shrimps (cook about 2 minutes) then add 2 scoops of pico de gallo.
5. Sprinkle with garlic salt and pepper.
6. Stir gently until the shrimp are just cooked through (another 2 minutes).
7. Then stir in some tomato sauce and a little of the pureed chipotle sauce.
8. Arrange the camorones on a plate.
9. Garnish with pico de gallo and wedges of lime.
10. Serve with rice and beans.

jumbo shrimp, olive oil, garlic, tomato sauce, chipotle chiles, sherry wine, garlic, lime, tomato, red onion, jalapeno, cilantro, lime juice, salt

Taken from www.food.com/recipe/camorones-al-majo-de-ajo-373783 (may not work)