Shrimp with Chipotle Chiles

I can’t claim this is a pedigreed Veracruzan recipe, but the idea for it came from my Veracruz travels. The inspirations were a seafood marinade I loved at Brisas del Mar and a magnificent dish from Restaurant Daría in Zempoala that featured acamayas (a huge, murderous-looking kind of river shrimp) in a chipotle sauce. Back in New York, I tried combining the two and developed a shrimp dish that quickly became a favorite entrée on the menu at my first restaurant. (It also makes a grea