Months and months ago, I made this shrimp dish. Then I made it again for a dinner party. Then I promptly misplaced the recipe, so I was unable to share it. So, these darned photos have been teasing me all along as I tried and tried to remember what the heck was in the dish.

A spate of cleaning this weekend cleared all that up. I found the recipe — and about a dozen other things that I thought were lost forever. Behold the power of decluttering.

Without further ado … this tasty shrimp dish is both sweet and a little spicy. Perfect for an appetizer (think toothpicks!)  or served over rice noodles, it’s a great combination of flavors — and the chipotle pepper powder (I use Penzey’s brand) packs quite a punch.

Mango Chipotle Shrimp
serves 4

1 1/2 cups mango nectar
4 tbsp lime juice
1/2 tsp chipotle pepper powder (look in spices section)
sea salt and pepper
1 lb shrimp

Whisk together mango nectar, lime juice, chipotle pepper, salt and pepper. Add shrimp. Let marinate at least 1 hour (I usually start the shrimp from frozen and marinate for 4 hours).

Preheat a large skillet. Add the shrimp with the marinade. Cover and cook until shrimp are cooked through

Remove the shrimp from the skillet and continue to boil marinade until thickened — about 5 minutes. Spoon sauce over shrimp and serve.