Instructions: * Note that light olive oil is lighter in taste, not in fat. Original used 1/3 cup olive oil - absolutely not necessary. Start with 1 scant tbsp, and add up to 1 more tbsp, OR add broth, or water, if necessary to keep the shrimp and onions from sticking.

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 saute, 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 saute 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.

NOTES : Here is one more from the Chile Head list, years ago. You can make this even lower fat by using more broth and less oil for sauteing.

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