3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1 chipotle pepper in adobo sauce
2 Tbsp. olive oil
3 cloves garlic
1 medium onion, finely chopped
1 Tbsp. sugar (optional)
1/2 tsp. dried oregano leaves
1 lb. uncooked medium shrimp
1/4 tsp. salt
1/8 tsp. ground black pepper
Combine Hellmann's® or Best Foods® Real Mayonnaise with chipotle peppers in small bowl; set aside.
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook garlic, onion, sugar and oregano, stirring occasionally, 3 minutes or until onion is tender. Stir in shrimp, salt and pepper and cook 3 minutes or until shrimp turn pink. Remove from heat; stir in mayonnaise mixture. Serve, if desired, with hot cooked rice.