Salsa Red Sauce Jalapeno Shrimps

There were no fresh tomatoes or canned tomatoes in the kitchen to make Tomato Shrimps; and that leftover store-bought salsa in the jar was just too little for dipping that entire bag of tortilla chips.

Luckily, what's "little" and remaining is perfect as "bottom-of-the-jar salsa" to marinate/season these shrimps to make Salsa Red Sauce Jalapeno Shrimps.


Salsa Red Sauce Jalapeno Pan-Roasted Shrimps
Ingredients:
16-20 peeled, deveined shrimps
1/2-1 cup salsa, store-bought or homemade (option to use bottled marinara sauce)
1 small-size jalapeno, thinly sliced (optional, omit if prefer non-spicy)

Directions: Marinate shrimps with salsa. Preheat oven 400F. Pan-roast shrimps with jalapeno about 15mins till cooked. Serve with choice of vegetables to make Shrimp Bowls. (Note: tofu seen in the bowl is optional as they were leftovers from previous day take-out meal)