1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1½ cups canned fire-roasted tomatoes
1 canned chipotle plus 1 teaspoon of adobo from the can
¼ cup heavy cream
1 pound Shrimp 16/20, peeled and deveined
Heat the oil, add the garlic for 1 minute. Add all other ingredients and cook over medium for 3-4 minutes. Pour into a blender, puree until smooth, season with salt and pepper. Place back into the pan, add the shrimp and heat until just cooked through.
Serve over warm tortillas with a little queso fresco.