3/4 c. dry red or white wine
1 lb. med. shrimp, shelled & deveined
1 1/2 tsp. lemon juice
1 clove garlic, minced
2 cilantro or parsley sprigs
1 (12 oz.) jar La Victoria brand green chili salsa
1 (7 oz.) bottle La Victoria brand red taco sauce

In a large saucepan bring 3 quarts water and the wine to boiling. Add shrimp, lemon juice, garlic and cilantro. Reduce heat and simmer 3 to 5 minutes until shrimp turn pink. Drain, place shrimp on wooden picks. Pass salsa and taco sauce for dipping. Makes 4 appetizer servings.