Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped onion and 2 whole garlic cloves and sauté until softened and translucent, about 4 minutes.

Stir in roasted tomato, tomato paste, and chopped chipotle peppers (remove seeds for less heat or keep for more). Cook 2–3 minutes to combine flavors.

Add 1/2 cup broth, apple cider vinegar, ground cumin, dried oregano, salt and pepper. Bring to a simmer, reduce heat to low and simmer 6–8 minutes to concentrate flavors.

Transfer mixture to a blender or use an immersion blender and puree until smooth. Taste and adjust salt, acidity (add a little more vinegar if needed) or heat (add another pepper if desired). If sauce is too thick, thin with up to 2 tablespoons extra broth.

Return sauce to the skillet and keep warm on low while you cook the shrimp.

Garlic Butter Sauté & Combine

In a separate large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat until butter is foaming.

Add the minced garlic and cook 20–30 seconds until fragrant, taking care not to brown.

Add the seasoned shrimp in a single layer and sauté 1.5–2 minutes per side until just opaque and cooked through (shrimp will curl and pink). Squeeze 1 teaspoon lime juice over shrimp as they finish cooking.

Pour the warm roasted chipotle sauce over the cooked shrimp and gently toss to coat for 30–60 seconds to meld flavors and heat through. Taste and adjust seasoning.

To Serve

Spoon 3/4 cup cooked white rice onto each plate (recipe yields two plates; see servings). Add 1/2 cup warmed beans alongside the rice.

Arrange the sauced shrimp on top of the rice or beside it. Spoon any remaining sauce from the skillet over the shrimp and rice.

Garnish with chopped cilantro and serve with a lime wedge on the side for squeezing.