Cilantro Scampi

2 tables olive oil

1 lb large shrimp, peeled and deveined; dusted with flour

1 tables garlic, minced

1/2 cup dry white wine

2 tables unsalted butter

1/2cup chopped fresh cilantro

1/4 cup fresh lime juice

2 Tables chipotle chiles in adobo, chopped

salt to taste

4 lime wedges

springs of fresh cilantro

Heat oil in a large saute pan over medium high heat. Add shrimp and saute 2 mins. Stir in garlic; cook until fragrant, about 30 seconds.

Deglaze with wine, scraping up any bits from the bottom of the pan. Simmer until reduced by half, about 2 mins. Stir in butter until melted.

Combine cilantro, lime juice and chiles in a large bowl. Add shrimp to cilantro mixture and toss to coat; sseason with salt. When ready to serve, spoon shrimp and sauce over rice, pasta or freshly sliced french bread, which has been lightly toasted with butter and garlic.