Spicy Mustard Shrimp

Well, it looked good.
D made this, He didn't use the mango because of our aversion to fruit and protein. So he said it was easy. I thought it was too mustardy. D liked it. There was a tiny bite in it, but not much.

As usual with CL seafood recipes, we didn't get the servings said. We got 3.

We had with zucchini and orzo.

Spicy Mustard Shrimp

Serve with sautéed sliced zucchini and orzo tossed with chopped fresh flat-leaf parsley.

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

1. 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.Yield: 4 servings (serving size: about 1 cup shrimp mixture, 1 tablespoon cilantro, and 1 lime wedge)

CALORIES 181 (22% from fat); FAT 4.5g (sat 0.6g,mono 1.7g,poly 1.5g); IRON 3.1mg; CHOLESTEROL 172mg; CALCIUM 82mg; CARBOHYDRATE 10.3g; SODIUM 247mg; PROTEIN 23.5g; FIBER 1.9g

Cooking Light, JULY 2008