Thaw shrimp if necessary. Shell, devein and peel. While rice is cooking, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occassionally. Add salsa, clam juice and chilies; mix well. Reduce heat to low; cook 5 minutes. In small bowl, combine water and flour, blen until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with optional Rice. Makes 5 servings. mc-PER SERVING 24% cff: 503 cals; 13g fat; 25g prot; 68g carb; 163mg chol; 666mg sod; 1.4g fiber. Recipe from >among the 100 finalists at the 38th Pillsbury bake-off content 1998. >Release by Assoc. Press. >Pat Hanneman >mcRecipe. Recipe by: Debra Kelly, Arlington Hts., IL for Pillsbury* Posted to MC-Recipe Digest by KitPATh on Mar 11, 1998