Combine the chipotles, tequila, lime juice, adobo sauce, garlic, brown sugar, and salt in a small food processor or using an emersion blender and jar. Blend until smooth and set aside.
Add the olive oil over medium-high heat in a skillet and swirl to coat the bottom of the pan. Add the shrimp and drizzle about 3 tablespoons of the sauce over the top of the shrimp. Stir the shrimp every couple of minutes until it is opaque and firm. Remove the cooked shrimp from the skillet.
Using the same skillet over medium heat, pour the remaining sauce into the skillet, cook for 2-3 minutes, and the sauce will slightly thicken. Pour sauce into a serving cup.
The shrimp and sauce can be served immediately or made ahead and refrigerated until ready to serve.
*Note – If you do not want to use tequila, you can substitute chicken stock in its place.