Seafood Recipes

1 lb Large shrimp, 
peeled and-butterflied 
with tail-shells left on
1/4 cup  Fresh lime juice
1/3 cup  Light olive oil
1 md White onion, 
finely sliced
3/4 lb (about 2 medium) 
tomatoes,-broiled
4 Chiles chipotles adobados, 
-or to taste
1 Garlic clove, 
peeled and -roughly chopped
1/3 cup  Dry white wine
1/4 tsp. Dried oregano, 
Mexican if possible

Season the shrimps with 
salt, pepper, and lime juice 
and set aside to marinate 
for about 30 minutes.

Heat the oil 
in a frying pan; 
add the drained shrimp, 
reserving any liquid, 
and sliced onion and fry, 
shaking the pan and 
tossing the ingredients,
for about 3 minutes.  
Remove shrimp and 
onion with a slotted spoon 
and set aside.

In a blender, 
blend the tomatoes, 
chipotles and 
their liquid, 
and garlic to a textured sauce.  
Reheat the oil, add the sauce, 
and fry over high heat, 
stirring and scraping 
the bottom of the pan 
to prevent sticking, 
for about 8 minutes.  
Add the wine, oregano, 
marinade, 
and salt to taste 
and cook for another minute.  
Add the shrimp/onion mixture and 
cook for about 2 minutes, 
the shrimps should  be just 
cooked and still crisp.