Instructions: While rice is cooking, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.

Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.

In small bowl, combine water and flour; blend until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly.

Serve in bowls, with or without rice.

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