1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano chile and next 3 ingredients (through shallot); sauté for 30 seconds, stirring frequently. Add shrimp and paprika; sauté for 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from pan. Add sherry and orange juice to pan. Boil, and simmer 3 minutes or until slightly thick. Stir in butter, oregano, and red pepper. Return shrimp to pan; cook 2 minutes or until thoroughly heated.