Heat oil in 12-inch skillet over medium-high heat and cook shrimp, turning once, 3 minutes or until shrimp turn pink. Remove shrimp from skillet and keep warm.
Cook onion in same skillet over medium heat, stirring occasionally, 3 minutes or until golden. Stir in chipotle pepper and garlic salt and cook 1 minute. Stir in chunky peanut butter blended with hot water and bouillon cube, then simmer 2 minutes. Return shrimp to skillet and heat through. Stir in cilantro. Serve, if desired, with hot cooked rice and garnish with additional chopped cilantro.
*For a spicer dish, stir in 1 to 2 teaspoons adobo sauce.