INGREDIENTS:
1 pound large shrimp

salt and black pepper to taste

1/2 cup white wine

1/2 cup broth (chicken, vegetable, or seafood)

1/4 cup lime juice, fresh

1/3 cup extra virgin olive oil

1 large onion, finely sliced

2 medium tomatoes or tamatillos, broiled

3 chipotles in adobo

2 dried ancho chiles, soaked in hot water to soften

1 dried guajillo or pasilla chile, soaked in hot water to soften

3 garlic cloves, peeled and roughly chopped

1/4 teaspoon oregano, dried and crushed in hand

2 tablespoons cilantro, fresh, minced

1/4 teaspoon cumin, ground

1/4 cup white vinegar

1 1/2 teaspoon sugar

DIRECTIONS:

• Season shrimp with salt, pepper, lime juice and marinate 30 minutes.
• Drain shrimp. Reserve marinade.
• Heat oil in frying pan.
• Add shrimp, onion, cilantro and 1 garlic clove.
• Fry 3 minutes, tossing constantly.
• Remove shimp and onion from pan. Set aside.
• Blend tomatoes, chiles, broth, and 2 garlic cloves to a textured sauce.
• Reheat pan. Add Sauce.
• Fry over high heat stirring and scraping bottom of pan to prevent sticking.
• Add vinegar, sugar, wine, oregano, marinade, and salt to taste.
• Simmer for 6 minutes.
• Add shrimp and onions and cook another 2 minutes.
• Serve with warmed corn tortillas or white rice and steamed veggies.

BUEN PROVECHO!