Put the shrimp in a colander and rinse under cold water. Shake off any excess water and pour into a large shallow pan. 

Mix all of the marinade ingredients in a bowl with a wire whisk until combined. Pour the mixture over the shrimp and toss so they are fully coated. Cover the pan with plastic wrap and refrigerate for 2-4 hours. 

In a mixing bowl, combine the sour cream with chipotle chili powder, ground cumin, salt, pepper, minced chipotle chili and adobo sauce. Mix until fully combined, cover, and refrigerate for 2 hours (or overnight for best results). Start your outdoor grill, or heat a grill pan on high and coat with a thin layer of olive oil. Using a pair of tongs, put all of the shrimp onto the hot grill. (If you are using an outdoor grill, you may want to skewer the shrimp together). Cook for approximately 2 minutes on each side, or until they turn pink in color. Serve the shrimp hot with a drizzle of the Creamy Chipotle Sauce. Or, chill the shrimp and use the sauce as a dip.