Food activists Bryant Terry and Anna Lappe recently published Grub: Ideas for an Urban Organic Kitchen, which includes this wonderful recipe:
2 pounds large shrimp, shelled and deveined
3/4 teaspoon chipotle powder
Kosher salt
2 tablespoons extra-virgin olive oil
6 garlic cloves, very finely chopped
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup flat-leaf parsley leaves, minced
Lightly toasted baguette slices, for serving
In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink, but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
Reduce th heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.
[Via Food and Wine Magazine, August, 2006]
Addendum: I made this a few days ago. I didn't have any chipotle powder but did have some dried chipotles. I chopped one of them up and added it to about one pound of shrimp. I used three large cloves of garlic, and about the same amount of juice as recommended in the recipe above. With a salad and some buttered crispy French bread to sop up the sauce, it was delish.
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