Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside.

In a large bowl, toss shrimp with Cajun seasoning. In a heavy large skillet, heat oil over medium-high heat. Add shrimp; cook and stir about 5 minutes or until shrimp are pink.

Serve shrimp warm with Mango-Edamame Salsa and, if desired, Belgian endive leaves. Makes 4 (3 ounces cooked shrimp and 3/4 cup salsa) servings.

n a small bowl, stir together 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon ground white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon ground black pepper.

In a medium bowl, combine 2 seeded, peeled, and chopped mangoes; 1 cup fresh or frozen shelled sweet soybeans (edamame), cooked and cooled; 1 red sweet pepper, chopped; 1/2 cup finely chopped green onion; 1/4 cup snipped fresh cilantro; 2 teaspoons soybean cooking oil; and 1/4 teaspoon salt. Toss gently to mix. Cover and chill until serving time or up to 2 hours. Makes 3 cups.