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1
Place the dried chipotles in a small cup with enough nearly boiling water to cover; allow to sit 30 minutes to soften.
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2
Rinse shrimp under cold running water, and drain thoroughly.
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3
Heat 2 TBS olive oil in a large heavy skillet and add the shrimps (cautiously, as they may spatter).
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4
Toss the shrimps in the skillet until the shells turn pink, just a minute or two.
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5
Remove the shrimps with a slotted spoon to a bowl and leave aside until cool enough to handle (I put mine in the refrigerator for a few minutes).
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6
Shell and devein shrimp, reserving shells.
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7
Add the shells back to the re-heated skillet along with half of the garlic and toss until the shells begin to brown a bit, just a few minutes.
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8
Add the wine and bring to a boil; reduce heat and simmer 2-3 minutes.
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9
While this is happening, drain the chipotles (RESERVING WATER) and mince them as finely as possible (I don't remove the seeds, but you may choose to do so).
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10
Add enough water to the reserved chipotle water to equal 2 cups; add this to the skillet along with the remaining garlic, chili powder, bay leaf, chili flakes and cumin seeds.
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11
Reduce to a simmer and continue to cook until the liquid has reduced by half; strain, and set the liquid aside.
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12
Wipe the pan clean, then melt the remaining 1 TBS olive oil and butter in it.
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13
Gently saute the onion rings until they are soft and translucent, and just beginning to brown around the edges.
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14
Add the minced chipotles and continue to saute for another 2-3 minutes over moderate heat.
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15
Add a cup of the reserved liquid and simmer until the mixture has reduced and thickened (though it won't really get too thick).
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16
Add the cilantro, if using, and the shrimps and season to taste with pepper; cook over a moderate heat only just until the shrimps are heated through (overcooking will toughen them).
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17
Serve over rice, with lime wedges for squeezing on the side, if desired.
