2 lbs. uncooked small shrimp, peeled, deveined and tails removed
1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1 cup chicken broth
1/4 cup chopped fresh cilantro
Hot cooked rice
1 medium avocado, diced
Brown chorizo in 12-inch nonstick skillet over medium-high heat, stirring occasionally, about 2 minutes. Add onion and cook, stirring occasionally, 4 minutes or until tender. Add shrimp and cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Stir in Sauce and broth. Cook an additional 2 minutes or until heated through. Stir in cilantro. Serve over hot cooked rice and garnish with avocado.