Sauté the onions: In a large skillet, heat 2 tablespoons of oil over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes until translucent.

Add garlic and tomatoes: Stir in 1 teaspoon of minced garlic and 1 cup of diced tomatoes into the skillet. Cook for an additional 3-4 minutes until softened.

Spice it up: Add 1 teaspoon each of cumin and paprika, along with salt and pepper to taste. Cook for about 2 minutes until fragrant.

Incorporate the Culichi salsa: Pour in ½ cup of Culichi salsa and stir. Bring to a simmer and cook for about 3 minutes.

Cook the shrimp: Add 1 pound of shrimp to the pan, stirring gently. Cook for 5-7 minutes until shrimp are pink and opaque.

Finish with lime juice: Remove from heat and drizzle in 1 tablespoon of lime juice. Mix well.

Serve and garnish: Transfer to a serving dish while hot. Garnish with chopped jalapeño if desired.