teaspoons canola oil
pound peeled and deveined large shrimp
tablespoon whole-grain Dijon mustard
teaspoons chipotle hot pepper sauce (such as Tabasco)
cup (3-inch) diagonally cut green onions
cup diced peeled mango (about 1 medium)
cup chopped fresh cilantro
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.