Instructions: For the shrimp:
About 12 ounces shrimp, preferably large, peeled and deveined Salt and freshly ground black pepper
1 tablespoon canola oil

For the salsa:
In a bowl, combine the mango, papaya and pineapple; set aside.

In a small bowl, whisk together the orange and lime juices, cilantro, olive oil and chili pepper; pour almost all of the vinaigrette over the fruit and toss gently to coat. Cover and refrigerate.

For the shrimp: Rinse and pat dry the shrimp. (Be sure they are completely dry.) Season with salt and pepper; set aside.

In a large skillet or wok over medium-high heat, heat the canola oil until hot but not smoking. Add the shrimp and cook, turning once, just until pink on each side, curled and almost evenly colored throughout, two to three minutes per side, depending on the size. Remove from the heat; set aside. The shrimp will continue to cook slightly after removal from the heat.

To serve: Spoon some the fruit salsa onto the center of each plate.

Fan the shrimp around the salsa. Drizzle the remaining vinaigrette over the shrimp and, if desired, sprinkle with additional cilantro. Serve immediately.

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