Instructions: Thaw shrimp if necessary. Shell, devein and peel.

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

In small bowl, combine water and flour, blen until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with optional Rice.

Makes 5 servings. mc-PER

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