Shrimps in Chipotle

1 lb shrimp large, peeled and deveined, tail attached
salt and pepper to taste
1/3 cup light olive oil
2 med tomatoes blackened under broiler 15 mins.
4 chipotle chilies canned
1/3 cup white wine dry
1/4 cup lime juice fresh
1 med onion sliced thin
1 garlic clove chopped
1/4 tsp Mexican oregano dried

Put shrimp in a bowl with salt, pepper and lime juice, and marinate
for 30 minutes. To broil the tomatoes which gives them a sweeter,
deeper flavor line a shallow cake pan with foil and broil 2 inches
from the heat, turning occasionally, until the skin is blistered and
browned and the flesh is mushy.

In a blender, blend the tomatoes, chipotles and garlic to make a
textured sauce. Heat oil in frying pan and add drained shrimp,
reserving liquid, and sliced onion. Fry, shaking the pan and tossing
the shrimp, for 3 minutes. Remove shrimp and onion and set aside.

To the same pan, add the sauce and cook over high heat for about 8
minutes, scraping the browned bits off the bottom of the pan. Add the
wine, oregano and reserved marinade and cook to another minute. Salt
to taste. Mix in the shrimp and onion, and cook for 2 minutes, until
the shrimp are just barely cooked.