Spicy Shrimp

1 T. olive oil
3/4 c. mirepoix (chopped celery and carrots)
or
1/2 small onion, chopped and
1/4 large apple, chopped
12 oz. fresh or thawed uncooked shrimp, shelled
1 c. non-fat sour cream
1/2 c. Southwestern Chipotle Dip (Bison brand)
1 tsp. cajun seasoning
1/4 c. shredded Italian cheese
1 T. dijon mustard

 In large, non-stick skillet, saute mirepoix or onion and apple in oil until soft. Add shrimp and cook until pink, stirring. Stir in remaining ingredients and heat until warm and cheese is melted. Serve over sweet brown sticky rice or the starch of your choice. Serves four.
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