This ones as easy as it gets and comes out like a meal that you put a lot of work into.

1-1.5# P&D shrimp. I like 21/25 count
1 14 ounce can fire roasted tomatoes
1 teaspoon adobo sauce
1 canned ancho chili from the sauce
1/2 small lime juiced
Sea salt & pepper to taste
1 teaspoon oregano
3 Tablespoons vegetable oil
2 small cloves of garlic

Combine 1 Tablespoon of oil and garlic in food processor. Chop the garlic fine with the processor then add the can of Fire roasted tomatoes, I buy them diced. Add in the lime juice, ancho chili and adobo sauce. Puree with the processor. If you want the sauce hotter just add more adobo or another ancho. This recipe is mild-medium. Add S & P to taste and Oregano, pulse processor to blend.
Add remaining 2 Tablespoons of oil to Sautee pan and heat the pan before adding the shrimp. Sautee shrimp for two minutes. Add sauce, simmer for an additional two minutes or until shrimp are fully cooked. Be carefull not to overcook. Serve over white rice with some fresh cilantro garnish.
Note; Ancho chilis en adobo and fire roasted tomatoes should be available in most large supermarkets or specialty markets.