1 jar Cookwell & Co escabeche salsa
1 large can diced tomatoes
2 chipotle chilis in adobo sauce
2 lbs shrimp, peeled and deveined, tail off
2 garlic cloves, chopped
2 tbsp chopped cilantro
olive oil for sauteing
Puree the tomatoes, escabeche salsa, and the chipotle chilis in a blender. Saute the garlic in 2 tbsp of olive oil, add the shrimp and saute for 3-5 minutes, add the tomato mixture and simmer for 5 minutes, sprinkle with chopped cilantro and serve with white rice.