Purée chipotles in a blender. Measure out 1/2 cup of purée; set aside. Store remaining purée in an airtight container for up to 4 weeks.

​In a heavy cast iron skillet, heat 2 tablespoons oil until hot but not smoking. Add garlic and cook, stirring constantly, until fragrant. Do not let it burn. Remove from heat.

​In a large non-reactive bowl, thoroughly combine the chipotle purée, garlic, shrimp, oregano, and salt and pepper to taste. Cover and refrigerate for at least one hour and up to two.

​Clean out skillet and add remaining 2 tablespoons oil. Heat over high heat until oil shimmers. Add shrimp, reduce heat to medium-low and cook, stirring constantly, until shrimp curl and turn pink. Remove from heat and serve at once.

​Note: Serving suggestions: shrimp tacos with cilantro, lime, diced avocado; diced over a large green salad; stuffed into a French roll poor-boy style