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 and top with shredded cabbage.
Add sour cream and cheese, if desired.