California Pink Shrimp Stir Fry with Peppers and Mango
Servings: 4

1 lb cooked California Pink Shrimp
1 cup each red, yellow, green sweet peppers
1 cup yellow onion
3 jalapeno chiles
2 limes, juiced
1 cup sliced mangoes
1/3 cup mango juice
1 tsp each butter & olive oil
fresh ground black pepper to taste

Remove seeds and stem from sweet peppers and cut into thin strips. (Strips may be left long of cut in 1 inch pieces.) Peel onion and cut into thin strips about one inch long. Calrefully remove seeds and stems from the jalapeno peppers and mixce flesh. Heat butter and olive oil together in a large non-stick skillet. Saute onion and sweet peppers on medium heat until tender but still crisp, about 4-5 minutes. Continue cooking and add mange slices, California Pink Shrimp, mango juice, lime juice and chiles. Toss gently until shrimp and mango slices are heated. Serve with coooked couscous or rice.