1 cup hot cooked rice or orzo
Nonstick cooking spray
2 small red and/or green sweet peppers, cut into thin strips
1/3 cup sliced green onions
1 clove garlic, minced
1/2 pound fresh shrimp
1/2 cup canned sliced water chestnuts
2 tablespoons mango salsa
1 tablespoon light or regular soy sauce
Several dashes bottled hot pepper sauce
.
Peel and devein
shrimp. Coat a medium skillet with nonstick cooking spray.
Over medium heat add red and green pepper, onions, and garlic;
cook for 4 to 5 minutes or until tender
Add shrimp and water
chestnuts. Cook and stir for 3 to 4 minutes or
until shrimp turn pink. Remove from heat
Stir in mango salsa Mango Salsa F18,
soy sauce, and hot pepper sauce. Place on rice