Season the shrimp with salt and pepper.
In a large and heavy sauté pan set over high heat, let the butter melt into the oil. Once it starts to sizzle, add the shrimp. Let it cook for 1 minute, flip to other side, add the garlic; and cook for another minute. Add the chipotle salsa, and let it cook for another minute. Serve along with warm corn tortillas, slices of avocado, green onions, cilantro to garnish for the tacos. Offer lime to squeeze fresh juice to taste.
This takes me back to beach palapas, in Mexico’s Pacific Coast. where it is so common to get the shrimp on the menus offered either al ajillo (with tons of garlic) or a la diabla -with some very spicy seasoned sauce covering the plump and browned shrimp ready to be tucked into tacos.
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.