Fish & Shellfish

Serves 4

• 1 ¼ pounds large shrimp, peeled, deveined
• 2 tablespoons fresh lime juice
• About ¼ teaspoon salt, plus more for sprinkling on the scallops
• Freshly ground black pepper
• 1 ½ tablespoons olive oil
• 1 ½ cups Frontera Jalapeño Cilantro Salsa (or, for a spicier dish, use Frontera Habanero Salsa)
• ½ cup heavy (whipping) cream or crème fraiche
• 1/3 cup chopped fresh cilantro or parsley

1. Rinse the shrimp and place in a large bowl, along with the lime juice and a liberal sprinkling of salt and pepper.  Cover and refrigerate for up to 2 hours. Remove sshirmp from the marinade and pat dry.
2. Heat the oil in a large, heavy non-stick skillet over medium-high.  Lay in the shrimp, making sure they’re not crowded.  Saute until pink on one side, about 2 minutes, then turn them over with tongs or a spatula and sear the other side 1 minute more. Remove to a warm plate and pour off all the oil left in the pan. 
3. Return the pan to the heat and, when hot, add the salsa.  Stir for a couple of minutes as the salsa reduces, thickens and darkens.  Reduce the heat to medium-low, stir in the cream and, when hot, taste and season with salt.  Ladle a portion of sauce onto each of 4 warm dinner plates, then arrange the shrimp on top.  Sprinkle each one liberally with chopped cilantro or parsley and they’re ready to carry to the table.