January 03, 2007
Spicy Mustard Shrimp
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2 teaspoons canola oil 1 pound peeled and deveined large shrimp 1 tablespoon whole-grain Dijon mustard 1 1/2 teaspoons chipotle hot pepper sauce (such as Tabasco) 2/3 cup (3-inch) diagonally cut green onions 1 cup diced peeled mango (about 1 medium) 1/4 cup chopped fresh cilantro 4 lime wedges | |
 | Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 1 minute. Add mustard and pepper sauce to pan; sauté 2 minutes, stirring frequently. Stir in onions; cook 1 minute. Remove from heat; stir in diced mango. Sprinkle with cilantro. Serve with lime wedges. |
