Serves 4

• 2 tablespoons olive oil                                                               
• 1 jar (16 ounces) chipotle salsa, such as Frontera Chipotle Salsa
• 1 ½ tablespoons apple cider vinegar
• 1 tablespoon honey or more to taste
• ½ teaspoon salt
• 1 pound medium-large (about 24) shrimp, peeled and deveined with last segment of tail left intact
• Thinly sliced red onion, fresh cilantro for garnish

1.      Heat 2 tablespoons olive oil in a large, non-stick skillet over medium. Add salsa; cook until thickened, 3 to 4 minutes. Stir in vinegar, honey and salt.

2.      Add shrimp; cook, stirring constantly, until done, about 3 minutes. Transfer to a platter and garnish with red onion slices and chopped fresh cilantro.