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Place the chipotle peppers, tomatoes and lime juice in a blender or food processor. Blend until smooth. Set aside.
Heat one tablespoon of olive oil in a large skillet over medium heat. Place the shrimp in the pan making sure not to crowd the pan.
Cook shrimp until one side has turned pink (about a minute), then flip and cook the shrimp are completely pink (about another minute). Remove the shrimp and keep warm. (I place them in a bowl and cover it with a plate or foil on top.)
Add the remaining olive oil to the pan and then add the onion and garlic. Cook for 2 minutes.
Pour in the blended peppers/tomato mixture into the skillet with the onions/garlic. Add the thyme and cumin and simmer for about 10 minutes, until thickened. If the sauce gets too thick, add a tablespoon or two of water, as needed.
Add the shrimp back into the sauce and cook for 3 to 4 minutes.
Season with salt and pepper, to taste. Serve over rice, beans, or in tacos!