Fish & Shellfish

Serves 4

• 1 ¼ pounds peeled and deveined large shrimp
• 1 tablespoon olive oil
• 1 jar (16 ounces) Frontera Chipotle Salsa (or, for a milder dish, use Frontera Roasted Tomato Salsa)
• 1/4 cup heavy (whipping) cream or crème fraiche
• Chopped fresh cilantro or parsley

1. 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.
2. 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.