This recipe was submitted by Megan Stemen from Dei Fratelli, makers of tomato sauces and juice, some of which are available in low sodium versions.
Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan.
Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes, then cool.
Add rest of ingredients to sauce.
This can either be served in a single dish as a dip, or as we did and shown above, in individual dishes.
It was a hit! Enjoy.