Combine Alfredo Sauce, orange juice, cumin and hot pepper sauce in saucepan; cook until heated to 165°F. Hold warm.
For each portion, melt 1/4 ounce butter in skillet until sizzling; add 4 ounces shrimp. Sauté until shrimp are pink. Add 1 teaspoon garlic just before shrimp are cooked through. Remove shrimp from skillet, hold warm.
Add 1/3 cup mojo sauce to skillet. Heat until bubbly.
Serve with shrimp. Garnish with cilantro