Lime Chili Mango Shrimp

1 lb shrimp, shelled
2 tsp chili powder
3/4 lb mango cubes
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
3 cloves garlic
1 Tbsp sushi pickled ginger, sliced
1/4 cup shelled peanuts, chopped
1 lime, cut in wedges

First, toss the shrimp with the chili powder in a bowl. 

Sauté the peppers and onion with a bit of canola oil, in a large skillet for about 12-15 minutes, until the veggies just soften and begin to caramelize.  Add the garlic and ginger and cook another 2-3 minutes.  Salt and pepper to taste.  Set veggies aside in a bowl.

Heat a glug of canola oil in the same skillet to high and toss in the mango cubes.  Stir fry for 3-5 minutes until the mango cubes begin the brown.  Set aside in same bowl as veggies.

Heat the same skillet to high and pour in just a bit of canola oil.  When the oil shimmers, very hot, toss in the shrimp and shake the pan to rest all the shrimp in a single layer in the pan. Allow the first side to brown, about 5 minutes.  Then flip shrimp with tongs to cook on the other side.  Cook only another minute or so to be sure all sides are cooked.  Tip the veggies into the skillet to reheat.  Serve shrimp and veggies on rice, topped with minced peanuts.  Pass lime wedges on the side.  Serves 4.