Combine 1 tablespoon oil, dry mustard, cumin, garlic, and red pepper in a large bowl. Add shrimp; toss gently to coat. Let stand 15 minutes.
Combine squash, ginger, cloves, and 1/4 cup water in a large nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until squash is crisp-tender. Remove squash mixture from pan.
Add 1 1/2 tablespoons oil to pan; increase heat to medium-high. Add green onions to pan, and sauté 1 minute. Add shrimp; sauté 3 minutes. Stir in squash mixture, 1/4 cup water, Dijon mustard, and salt; bring to a boil. Cover and cook 2 minutes. Stir in juice, and sprinkle with the cilantro. Serve immediately.
Not a bad recipe. I had to make some substitutions--my pantry was not as well stocked as I thought, and a snowstorm prevented trips to the grocery store. I will make some adjustments the next time I make it--the water was not a sufficient to cook the butternut squash, and it needed additional time too.
Overall, it's an excellent base recipe.
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