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In a saucepan combine the chicken stock, chipotle, habanero, tomatoes, garlic, shallot, and cumin. Bring to a boil, reduce the heat and simmer 15 minutes.
Season with salt and pepper. Stir in the heavy cream.
Simmer 5 minutes.
Meanwhile melt the butter in a skillet and add the shrimp. Season with salt and pepper.
Saute until pink and then squeeze in the lime juice.
Stir into the sauce.
Serve with freshly made tortillas to grab up the sauce.