1Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors.
2Heat oil in 10-inch skillet over medium-high heat. Add shrimp mixture. Cook each side of shrimp 30 to 60 seconds or until partially pink.
3Stir in tomato sauce. Cover and cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink and firm. Serve garnished with remaining 1 tablespoon cilantro.