• 2 cups Dei Fratelli Tomato Juice
• 1 cup Bottled clam juice
• ½ cup Sherry wine vinegar
• 20 large Cilantro sprigs
• 2 Serrano chilies or jalapeño chilies, cut in half
• 1 Tbsp Worcestershire sauce
• 1 can 14.5 oz Dei Fratelli Low Sodium Diced Tomatoes
• 2 pounds Uncooked large shrimp, peeled, deveined
• 2 Green onions, chopped
• 1 Tbsp Olive oil
• 2 Tbsp Fresh cilantro, chopped

• 1 tsp Fresh lime juice
• 1 tsp Sugar
• Lime wedges

Preparation:
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. Garnish with lime wedges.

Serves 6-8