Ingredients

　　4 tsp canola oil

　　1/2 cup chopped red onion

　　2 cloves garlic, minced

　　1 tbsp fresh ginger, peeled and minced

　　3/4 tsp salt

　　1/4 tsp allspice

　　1/4 tsp ground cumin

　　1/8 tsp cinnamon

　　1 mango, peeled, pitted and cut into 1/2-inch pieces

　　1/3 cup cider vinegar

　　2 tbsp fresh lime juice

　　1 tbsp brown sugar

　　1 lb large shrimp, peeled, tails on

　　1/4 tsp red pepper flakes

　　1/4 tsp garlic powder

　　Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.

Nutrition Per Serving

　　6.7 g fat (0.7 g saturated)

　　16.4 g carbs

　　23.7 g protein

　　1.4 g fiber

　　#### Nutritional analysis provided by Self