Ingredients
2
mangoes, seeded, peeled, and chopped
1
cup frozen shelled edamame, prepared according to package directions and cooled slightly
1
red sweet pepper, seeded and chopped
1/2
cup finely chopped green onions
1/4
cup snipped fresh cilantro
2
tablespoons lime juice
1 1/2
tablespoons canola oil
1/4
teaspoon salt
1
pound fresh or frozen large shrimp
2
teaspoons purchased salt-free Cajun seasoning
Belgian endive leaves (optional)
Preparation
For mango-edamame salsa, in a medium bowl combine mangoes, edamame, red pepper, green onions, cilantro, lime juice, 1/2 tablespoon canola oil, and the salt. Toss gently to mix. Cover and chill until serving time or for up to 2 hours. Makes 3 cups.
Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large bowl toss shrimp with Cajun seasoning. In a heavy large skillet heat remaining 1 tablespoon canola oil over medium-high heat. Add shrimp; cook and stir about 5 minutes or until shrimp are opaque.
Serve shrimp with mango-edamame salsa and, if desired, Belgian endive leaves.
