1 cup half-and-half
1/4 cup sour cream or Greek-style yogurt
1 canned chipotle chile in adobo
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
Pinch of cayenne
2 tablespoons butter, divided
8 ounces mushrooms, thinly sliced
1/2 medium yellow onion, diced
Salt to taste
2 cloves garlic, minced
1 teaspoon lime juice
1 pound medium shrimp (36-40 count), peeled and deveined
1 tablespoon lime juice
1/4 cup chopped cilantro
3 cups cooked wild rice (see note)