Place guajillo, ancho, and chipotle chiles into a large bowl and cover with boiling water.

Let stand for 20 minutes until softened.

Cut open chiles and remove and discard all stems and seeds.

Place chiles in a blender or food processor and purée until smooth. (You may need to add a little of the soaking liquid.).

Press through a fine sieve to remove large pieces. Set aside.

In a large skillet, heat 2 tablespoons of the oil over medium high heat.

Add garlic and cook until golden brown, 2 to 3 minutes.

Using a slotted spoon, transfer garlic to a plate and set aside.

Add remaining 2 tablespoons oil and shrimp to skillet and cook for 2 to 3 minutes until opaque and just cooked through.

Transfer shrimp to plate with garlic and set aside.

Add wine, broth, and 3/4 cup of the reserved chile purée. (Save remaining chile purée for another use.)

Simmer for 3 to 5 minutes until sauce thickens, whisking often.

Add garlic and shrimp back to skillet and cook until warmed through.

Stir in cream and salt and pepper, then sprinkle with cilantro and serve.