Using a bowl, mix the shrimp with the lemon juice, season with salt and pepper. Place shrimp in the refrigerator and let marinade for 15 minutes.
In a blender combine the roasted tomatoes, garlic, San Marcos Chipotle Peppers in adobo sauce, process until smooth. Set aside (sauce to be used later).
Over medium-high heat, heat 1 tablespoon of olive oil in a large skillet, add the chopped onion and shrimp without the marinade juices. Lightly cook the shrimp by turning quickly to avoid overcooking, cook time should be about 4 minutes. Transfer to a plate and reserve.
Add the remaining tablespoon of Iberia Extra Virgin Olive oil to the pan over medium-high heat. Add the sauce stirring constantly to avoid sticking to the bottom. Simmer for 3 around minutes adding the dried thyme, add salt to taste.
Add the shrimp and cook for 2 more minutes.
Serve over white rice and sprinkle cilantro if desired.