How to make it
Add canola oil and heat skillet, then sauté onion and garlic until golden brown. Then transfer to a blender or food processor, puree onions, garlic, roasted tomatoes, chipotle in adobo & tomato paste. Set aside.
In a medium skillet over medium high heat add oil to the skillet. Season shrimp with salt and pepper sauté for 2 minutes (until just barely pink), then add Mexican beer and cook for 3-4 minutes.
Add in Lee Kum Kee Sodium Reduced Soy Sauce, sugar and pureed tomato mixture and cook for 3-5 minutes until shrimp are coated and sauce has thickened.
Serve immediately over a bed of cilantro rice.