Ingredients:

• 1 jar (16 ounces) Frontera Chipotle Salsa
• 1 can (15 ounces) diced tomatoes, drained
• 1 teaspoon Cider Vinegar
• 1 pound small peeled, deveined shrimp
• 1/2 teaspoon salt
• 24 thick tortilla chips
• 3 to 4 tablespoons finely grated Mexican queso añejo, Parmesan or Romano
•  chopped cilantro, for garnish

Directions:

1. In a large skillet, heat the salsa, tomatoes and vinegar. Simmer, stirring regularly until quite thick, about 5 minutes. Stir in the shrimp. Cook and stir just until shrimp turn pink, about 2 minutes. Remove from heat. Cool, then taste and season with salt.
2. Arrange 24 thick tortilla chips on one or more serving platters. Top each with a heaping tablespoon of the shrimp, a sprinkling of cheese and cilantro, and they're ready to pass around.