Serves: 4
1 pound shrimp, peeled and deveined, with tails left on
1 can (2.25 ounces) chopped green chilies, drained
1 tablespoon butter
1 medium tomato, diced
1 medium celery rib, diced
1/2 teaspoon yellow mustard
1/3 cup orange juice
Heat a large nonstick skillet over medium-high heat, then sear the shrimp for 2 to 3 minutes, or until pink. Stir in the remaining ingredients, reduce the heat to low, and simmer for 5 to 6 minutes, or until heated through. Serve immediately.
NOTE:
Try serving this over cooked pasta or rice. If you want, go ahead and substitute scallops or imitation crabmeat for the shrimp.