In this spin on New Orleans's classic appetizer of barbecue shrimp, chipotle chiles stand in for cayenne and black pepper, truly transforming the dish with a beguiling play of spice, a hint of smoke, and a gorgeous brick-red color. Here, we serve the shrimp as a main course -- but in the spirit of the original, we've kept this a meal to eat with your hands. Peeling the shrimp, slurping their shells, and scooping up the hot, buttery sauce with crusty bread makes for nothing less than a feast. Best of all, it's ready in a flash.

Ingredients

1/2 stick Unsalted butter (1/4 cup)
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
1 each canned chipotle chiles in adobo minced, plus 2 to 3 teaspoons adobo sauce
1 large garlic clove minced
1 1/2 teaspoons salt
1 1/2 pounds shrimp in shell (medium -- 31 to 35 per pound)