1. In skillet, sauté shrimp in 1 Tbsp (15 mL) canola oil. Cook until they begin to turn pink. Remove shrimp from skillet and set aside.
2. Add remaining 1 Tbsp (15 mL) canola oil to skillet. Add onion and garlic. Sauté for 3 minutes and add tomatoes. Cook 4 to 5 minutes, add broth, chile, oregano and cinnamon. Continue cooking and reduce sauce by one-third.
3. Add shrimp and heat until they are pink and fully cooked. Season with salt and pepper.
* Recipe courtesy of Chef Guadalupe García de León and CanolaInfo.