In a food processor, blend together the cilantro, garlic, lime juice, chile, chipotle powder, oil, and salt, until smooth, about 60 seconds.
Place the marinade in a bowl and add the shrimp. Toss to coat.
Marinate the shrimp for 30 minutes (or 15 if you're in a hurry). Make sure not to do longer than that, or the marinade will start to affect the texture of the shrimp and make it mushy.
Heat a grill** over medium high heat, and cook the shrimp for about 1 minute on each side, until cooked through. The shrimp will turn from a translucent/gray color to pink when they're cooked through.
You can also sear the shrimp in a hot nonstick skillet if you prefer.
*Cook time varies depending on the size of the shrimp and how hot your stovetop/grill is. You're looking for the shrimp to turn from a translucent/gray color to light pink, and the shrimp should feel firm when pressed with your finger. You can always cut open too, to see if it's cooked through. **In the winter months, I use this indoor grill. I was pleasantly surprised at how much char flavor it gives anything I cook on it, and it plugs right into an electrical outlet. Leftovers will keep for 2-3 days.