This dish is a cousin of BBQ shrimp, but the smoky spice of chipotle chiles creates its own vibe. It's in the style of Veracruz regional Mexican cuisine, down the Gulf Coast from New Orleans and the main port of colonial Mexico. You can see the strong Spanish influence here in the olive oil and garlic.
The main ingredient here, canned chipotles en adobo, are widely available in supermarket Latin food sections.
1 pound shrimp, peeled and deveined
1/4 cup lime juice
1 tsp salt
1/2 tsp ground back pepper
2-3 roma tomatoes
4 cloves garlic
4 green onions
1 can (~ 7 oz) chipotles in adobo sauce, 4-6, and sauce from can
1 teaspoon oregano
1/4 cup olive oil + 2 tablespoons
Combine salt, pepper, and lime juice in a bowl. Add the shrimp and marinate for an hour or two.
Roast the tomatoes under a broiler until lightly charred on the outside.
In a blender, puree the chiles and their sauce, the roasted tomatoes, 2 tablespoons olive oil and one clove of garlic.
Drain the lime juice marinade from the shrimp. Add the puree to the shrimp and stir to coat.
Mince the remaining garlic, chop the white parts of the green onions, reserving the green tops. Add the 1/4 cup olive oil to a pan over medium heat. When the oil is hot, add the onions and garlic and stir for a minute or two, until the onions are soft the garlic begins to turn golden.
Add the shrimp/chile puree mixture to the pan and stir to combine. Taste for salt and adjust as needed.
Cook, stirring regularly, for several minutes, until the shrimp is just cooked. Chop the green onion tops and add at the last minute. Serve with lots of white rice.