Hope you're not afraid of a little spice...
2 plum tomatoes, seeded and chopped
1 poblano pepper, seeded and chopped
1 tbsp minced chipotle pepper in adobo sauce
3 garlic cloves, minced
1 tbsp olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh cilantro
3 tbsp lime juice
2 tbsp butter
1/2 tsp salt
1/4 cup shredded part-skim mozzarella cheese
In a large skillet, saute the tomatoes, peppers and garlic in oil for 2 minutes. reduce heat to medium; stir in the shrimp, broth, cilantro, lime juice, butter and salt. Cook and stir for 3-4 minutes or until shrimp turn pink. Remove from the heat; sprinkle with cheese.