Salsa Shrimp

• 2 T canola oil
• 1 large onion (sliced)
• 1/2 pounds mushrooms (sliced)
• 2 T fresh garlic (diced)
• 2 cups very nice salsa
• 2 pounds fresh shrimp (shelled)
• 1 pound Monterey Jack cheese (grated)
• 1 cup cilantro (chopped)

1. Using a large frying pan, saute in oil (over medium heat)onion, mushrooms, and garlic until the onion just begins to caramelize.
2. Stir in the salsa. (If your favorite salsa is quite thick, add a little water. Measuring quantities in this recipe is essentially unimportant. It is lovely whether thick or thin, cheesy or less-so, over-burdened with shrimp or a bit more frugal.)
3. Bring mixture up to a hearty simmer.
4. Add shrimp, stir and cook for 2-3 minutes until cooked. Please do not over-cook the shrimp.
5. Turn off all heat. Stir in the cheese. Until it is thoroughly melted and blended in. DO NOT BOIL. If the mixture is boiling when the cheese is added, it will get very stringy. Fortunately, the dish will still taste delicious and you'll get to make it again soon to try to improve your technique.
6. Serve immediately with tortilla chips or as a topping for a medium-grained rice. A green salad compliments this perfectly.

canola oil, onion, mushrooms, t, very nice salsa, fresh shrimp, cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/salsa-shrimp-1201726 (may not work)