Fill a pot with tall sides with 3 inches oil and preheat to 350˚F.
In a medium bowl combine all the pico de gallo ingredients, season with a pinch of salt and toss together. Set aside.
Place chipotle sauce ingredients into the well of a food processor and puree until smooth. Set aside.
For taquitos: Place shrimp in a large mixing bowl, season with salt and pepper and toss together.
Trim the bottom ¼ inch of each tortilla, so they have a flat bottom.
Place a shrimp atop one side of a corn tortilla, with the tail sticking out of the bottom of the trimmed tortilla. Carefully roll shrimp in the tortilla and seal shut with a wooden skewer. Repeat until all shrimp have been rolled (make sure to keep the rolled taquitos under a warm, and very lightly damp towel to prevent them from cracking as you roll the remaining taquitos).
Once all taquitos have been rolled, carefully place into the hot oil, a few at a time, making sure not to crowd the pot.
Fry taquitos on each side for 2 to 3 minutes or until golden brown, crisp and shrimp has cooked through. Transfer to a plate covered with paper towels. Repeat until all taquitos have been fried. Season with salt.
Serve taquitos immediately with pico de gallo and chipotle sauce.** It’s important that the tortillas are warmed and kept in a clean towel (to keep the steam in) before wrapping the shrimp because this will keep the tortilla pliable while you handle them and help to prevent them from cracking and tearing.