Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Once the oil is shimmering, add the shrimp in a single layer, cooking them for about 3-4 minutes. Remove the shrimp and set aside.

In the same pan, add 1 tablespoon of olive oil and bring to medium heat. Toss in the diced red bell pepper, sautéing for 4-5 minutes until tender.

Stir in minced garlic and the white parts of green onions, cooking for an additional 2 minutes. Season with salt and pepper.

Pour in the chipotle sauce and milk, stirring to create a creamy mixture. Simmer for 2-3 minutes.

Return the shrimp to the pan, stirring gently to coat with the sauce. Heat them through for about 2 minutes.

Remove from heat and garnish with green onions, cilantro, and jalapeño. Serve warm.