Shrimps in Chipotle Sauce  (Camarones Enchipotlados)

Source: PepperFool

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 medium White onion -- finely sliced
3/4 Pound tomatoes -- (about 2 medium) broiled
4 Chipotle Chile in Adobo or to taste
1 clove Garlic -- peeled and roughly chopped
1/3 Cup Dry white wine
1/4 Teaspoon 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.