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1/2 stick (1/4 cup) unsalted butter
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
1 to 2 canned chipotle chiles in adobo, minced, plus 2 to 3 teaspoons adobo sauce
1 large garlic clove, minced
1 1/2 teaspoons salt
1 1/2 lb medium shrimp in shell (31 to 35 per pound)
Special equipment: a 2- to 3-qt ceramic or glass shallow baking dish
Accompaniment: baguette
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