Chipotle Shrimps over Spelt Sourdough Tortillas

1 teaspoon butter

1-2 garlic cloves, chopped

1 cup white cooking wine

2 tablespoons minced chipotle peppers in adobo sauce

1 lb uncooked  wild  blue shrimps, peeled and deveined, chopped

Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the wine and  chipotle peppers. Bring to boil. Mix in the shrimp, and cook for 3 minutes.

Serve over tortillas (recipe at : ) with crumbled Queso Fresco and  chopped cilantro leaves.

I submit the dish to Yeastspotting.

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