Serves 4 to 6

• 1 tablespoon olive oil
• 1 jar (16 ounces) Frontera Roasted Tomato Salsa or Frontera Guajillo Salsa
• 1 ½ tablespoons cider vinegar
• 1 tablespoon honey or more to taste
• Salt to taste
• 1 pound medium-large (about 24) shrimp, peeled and deveined with final section of tail left intact
• Thinly sliced red onion, for garnish
• Chopped fresh cilantro, for garnish

1.      Heat olive oil in a large, non-stick skillet over medium. Add salsa; cook 3 or 4 minutes to reduce and concentrate it. Stir in vinegar, honey and ½ teaspoon salt. Heat to a boil.

2.      Add shrimp; cook, stirring constantly, until done, about 3 minutes.

3.      Transfer to a platter and garnish with red onion slices and chopped fresh cilantro. Serve warm or at room temperature.