1 pound medium-size shrimp
4 tablespoons vegetable oil
1/4 cup chopped onion
1/2 cup chopped, peeled ripe tomatoes
1/2 cup whipping cream
1 cup mayonnaise
1 teaspoon pickling sauce from a can of chipotle chiles
Salt and pepper
1 teaspoon ground cumin

Clean shrimp, leaving the tip of the tail on. Heat 2 tablespoons of the oil in a large skillet or Dutch oven and stir fry shrimp for 3 minutes. Add the remaining oil, onion and tomatoes and stir fry 2 more minutes. Add cream.

Mix mayonnaise with chipotle sauce and add to cooked shrimp. Sprinkle with cumin. Taste for seasoning.

Serve over steamed white rice.