- Pat shrimp dry. Heat the oil in a large, heavy non-stick skillet over medium-high. Add the salsa and heat to a boil. Cook and stir until slightly reduced, about 2 minutes.
- Add the shrimp and cook, stirring often, until barely pink, about 3 minutes. Stir in the cream and return sauce to a gentle boil. Season to taste with salt. Remove from heat. Sprinkle generously with cilantro or parsley and serve.