Shrimp Mission Viejo

1. Prepare the marinade by combining the minced chipotle, the adobo sauce, the brown sugar, the cocoa, the lime juice, the broth, and the cilantro in a small bowl.
2. Place the shrimp in a 1-gallon resealable plastic bag along with half of the marinade; reserve the remaining half. Seal the bag and gently massage to evenly distribute it over all the shrimp. Place the bag in a refrigerator and marinate the shrimp for at least 30 minutes.
3. Heat 1 tablespoon of both the butter and the oil in a large sauté pan over high heat until smoking. Add half of the shrimp to the pan in a single layer and sear until the edges turn pink and the shrimp are seared on the bottom, about 2 minutes. Remove the pan from the heat and using tongs, turn each shrimp over and sear the other side. Transfer this batch of shrimp to a large plate.
4. Repeat the same searing process with the remaining tablespoon oil, tablespoon butter, and shrimp, except don’t transfer them to the large plate. Instead, after the second batch has been fully seared, return the first batch to the skillet, add the reserved marinade and toss to combine and distribute it amongst the shrimp. Cover the skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Correct seasoning with salt and pepper and additional lime juice to taste. Transfer to a serving platter, and serve immediately accompanied by cooked white or brown rice or by flour tortilla shells, Jo’s Cilantro and Lime Sauce (see my recipe), and shredded cabbage for Mission Viejo Shrimp Tacos (see my recipe)*.

*If you are going to serve the shrimp as Mission Viejo Shrimp Tacos, make sure the tails are removed.