4 T butter, divided
6 cloves garlic, minced
2 lbs uncooked shrimp, large unpeeled
2 t minced canned chipotle chiles (adobo)
1/4 dry white wine
1 T minced parsley
Melt 3 T of the butter in a heavy skillet over medium heat. Saute the garlic for 30 seconds, then add the shrimp and chipotles and saute for two more minutes. Add the wine and parsley and continue cooking two more minutes, until shrimp are opaque in center. Season with salt and pepper. Add the last tablespoon of butter and stir until melted. Serve garnished with lemon wedges.