4 large ancho chilies
3 to 4 tablespoons warm water
1 medium onion, chopped
2 garlic cloves, chopped
1/4 teaspoon dried Mexican oregano, crushed
1/4 cup olive oil
1/2 cup white wine
1/4  cup white distilled vinegar
1 1/2 teaspoon sugar (or to taste)
1/2 teaspoon salt
1 1/2 pound large shrimp (about 24) shelled and deveined
Garnish:  diced avocados and chopped fresh cilantro
Accompaniment:  Steamed Rice

Place chilies on Medium hot dry griddle or skillet to toast, turning every few seconds until warmed and fragrant (60 seconds). Remove stems and seeds and de-vein the chilies. Tear chilies into small pieces. Place in bow with 1 1/2 cup hot water and soak for 30 minutes.

Drain chilies, then puree chilies, onion, garlic and oregano along with the 3 to 4 tablespoons of warm water in a food processor or blender until smooth.

Heat oil in a laarge heavy skillet over moderate heat unitl hot,but not smoking, thn stir in chili puree and cook, stirring constantly, about 5 minutes. Add wine, vinegar, sugar and salt and simmer 5 more minutes, stirring constantly.

Add shrimp, stirring to coat and simmer, covered until shrimp are just cooked through, about 4 to 6 minutes. Season with salt and serve over rice. Garnish with diced avocados and chopped cilantro.

Serves 4 to 6.