In a small food processor, combine the chipotle chiles and 1 tablespoon adobo sauce (from the can) with the tequila, lime juice, ketchup, garlic, brown sugar and salt. Process until smooth. Place the shrimp in a nonreactive bowl, pour the mixture over them and marinate at room temperature for 30 minutes.

Transfer the shrimp to a strainer, allowing any excess marinade to drip back into the bowl. Reserve the marinade.

Set a heavy skillet over high heat and heat until very hot. Add the oil and swirl to coat the bottom of the skillet. Add the shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a serving dish.

Add the reserved marinade to the pan and bring to a boil, scraping the pan often. Cook for 15 seconds. Pour the sauce over the shrimp and serve immediately.

Per serving: 314 calories, 35 gm protein, 8 gm carbohydrates, 10 gm fat, 258 mg cholesterol, 1 gm saturated fat, 643 mg sodium, trace dietary fiber

This spicy dish can be served with rice or all the fixings for tacos. Leftovers? Slap a few shrimpies and some Monterey Jack cheese between flour tortillas for a quick quesadilla.

Recipe from "The El Paso Chile Company Margarita Cookbook" by W. Park Kerr (William Morrow, $12.95).

Mm-format by Petra <phildeb@gmx. Net>