This dish is very spicy, somewhere between sweating brow and teary eyes! Sometimes you just have to wake up your taste buds. Serve over brown rice cooked in chicken broth and butter that is reminiscent of risotto. I have made the rice with water and bouillon instead of broth, with very little change in the flavor or texture. Like so many dishes, this one is better the next day. I adapted this recipe from the chipotle shrimp recipe on this site.
Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes. Serve shrimp mixture over cooked rice.
If using smaller shrimp, I would let the sauce cook longer and let it simmer for a shorter time.