Sauté some garlic in olive oil, add some chopped red peppers, celery, and onions. Sauté until onions are translucent.
Mix 2 tbs lime juice, 2 tbs tequila, and 1/2 tsp corn starch and set aside.
Add chopped mango to skillet, then thawed peeled raw shrimp.
When shrimp begins to look pink on bottom, gently flip the shrimps over and cook an additional 2 minutes or so.
Cook just until shrimp is 90% done and move everything to the outer edge of the pan.
Add the tequila mixture to the middle well of the pan and agitate until it thickens.
Mix well and serve over hot cooked whole wheat angel hair pasta.
