Shrimp Vera Cruzano

I tried this recipe at the HEB cooking connection one day while shopping in Katy and was hooked. It is so simple and good.

1 16-oz pkg Vigo Saffron yellow rice mix (or homemade cilanto-lime rice)
1/2 c Mexican queso fresco
4 T olive oil
1 lb medium shrimp, peeled and deveined
1 jar Napa Valley roasted tomato & garlic salsa
1/2 c chopped cilanto
1 lime, sliced for garnish

Cook rice according to directions. In a large skillet, add olive oil & heat. Add the shrimp and cook for about 2 minutes or until shrimp is pink. Add the salsa and mix well. Serve over hot saffron yellow rice. Top with Mexican queso fresco & chopped cilantro. Garnish with limes. Serve immediately.