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By From `Uncommon Fruits and Vegetables, ' by Elizabeth Schneider (Harper & Row, 1986) / October 10, 1990

2 ripe medium-sized feijoas (about 6 ounces) 2 tablespoons butter 3/4 teaspoon grated fresh ginger 1/2 teaspoon sugar 3/4 pound medium shrimp, shelled (10 ounces if shelled) Salt and white pepper to taste 1 tablespoon minced fresh mint, or to taste (or substitute parsley) Peel feijoas carefully; cut off and discard both ends. Halve lengthwise, then cut crosswise slices 1/4-inch thick. (Seeds are edible.) Melt butter in heavy skillet; add feijoa slices and ginger; sprinkle with 1/4 teaspoon sugar. Cook over moderate heat until slightly browned, about 1 minute. Turn slices over, sprinkle with remaining 1/4 teaspoon sugar. Cook over slightly lowered heat, shaking pan to prevent sticking, until lightly browned and almost tender, about 2 minutes; timing depends on ripeness of fruit.

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Gently scoop feijoas to the side of the pan. Add shrimp; sprinkle with salt and white pepper. Toss over moderate heat until slightly pinkish, but not cooked through - about 1 minute. Add mint. Toss all gently, then cover pan. Let stand off heat about 2-3 minutes; toss again and serve at once. Serves 2.