2 chipotle peppers in adobo sauce, seeded and finely chopped
1 clove garlic, finely chopped
1/4 cup tequila
2 Tbsp. finely chopped fresh cilantro
1/4 tsp. grated lime peel
In large glass bowl, toss shrimp with lime juice and salt. Marinate 15 minutes. Remove shrimp from marinade, reserving marinade.
In large nonstick skillet, melt 4 tablespoons Country Crock® Spread over medium-high heat and cook shrimp, stirring occasionally, 4 minutes or until shrimp turn pink. Remove shrimp and set aside.
In same skillet, add onion and cook, stirring occasionally, 3 minutes or until onion starts to brown. Stir in chilies and garlic and cook 30 seconds. Stir in tequila and reserved marinade. Bring to a boil over high heat and boil 1 minute. Reduce heat to low and stir in remaining 4 tablespoons Spread until melted. Return shrimp to skillet, then stir in cilantro and grated lime peel. Garnish, if desired, with lime wedges.