Preheat a large sauté pan over medium high heat.

Add butter, garlic, chipotle and adobo.

Sauté until fragrant, about 2 minutes.

Add lime juice and 3 T chopped parsley.

Bring to a simmer.

Add shrimp, cover, and simmer for 3 to 4 minutes, until shrimp are opaque, but not quite cooked through.

Remove shrimp and reserve.

Reduce remaining liquid by two-thirds, until thick.

Turn off the heat.

Return shrimp to pan and add remaining 1 T of chopped parsley.

Stir until shrimp are coated with sauce.

Salt and pepper to taste.

Warm flour tortillas and add ¼ of shrimp mixture to each tortilla.

Top with shredded cabbage.

Add sour cream and cheese, if desired.