This shrimp dish from the coast of Oaxaca gets its spicy reputation from a perfect blend of flavors found in the picante tomato sauce and the chipotle chiles.

20 large shrimp, peeled and deveined, with tails left on (about 1½ lbs.)

Goya Adobo with Pepper, to taste

4 tsp. Goya Minced Garlic or 8 cloves fresh garlic, minced

¼ cup fresh lime juice.

½ cup Goya Olive Oil, to be used 1/4 cup at a time

½ cup finely chopped white onion

1 can (8 oz.) Goya Seasoned Tomato Sauce (Hot-PICANTE)

1 packet Sazón Goya with Cilantro and Tomato

2 Chipotle Chiles with some sauce from 7 oz. can Goya Chipotle Peppers in Adobo

Sauce:

½ cup water

¼ tsp. Goya Oregano Leaf

Lemon juice

Regular tomato sauce

Regular sazon

Chipotle sauce (salsitas line)

1.	In a bowl, combine Shrimp, Garlic and Lime juice. Marinate while preparing the sauce, at least 5 minutes.
2.	In a sauté pan on medium-high, heat ¼ cup of oil. Cook onion until golden color. Add the Tomato sauce and Sazon and cook for one minute, stirring constantly.
3.	Transfer the sauce too a blender. Add the Chipotles, Water and Oregano and slightly process - there should still be some texture.
4.	In a sauté pan on medium-high, heat ¼ cup of oil. Add Shrimp with the marinade and cook halfway done.
5.	Add sauce to the pan and cook for 5 minutes till sauce is nice and thick. Serve immediately.
*	Note: This dish can be accompanied with white rice.

Serves 4