Peel and devein the shrimp. Sprinkle with the seasoning. Put the shrimp in an oiled skillet and cooked until done. This may take 4-5 minutes; cook until pink.

Preheat oven to 375°. Cut the crust off the bread off and then into four squares per slice. Brush each square with butter, oven bake for 10 min or until golden brown. Remove and cool.

Place the peas and edamame in a pot of water and bring to the boil. Remove from heat immediately, drain, then add 1-2 tablespoons of the remaining melted butter and a good pinch of salt and pepper. Add the garlic and lemon juice. Mix well, crushing the peas with the back of a fork. (Or you can give it a few spins in a food processor)

Assemble the pintxos by spooning some of the crushed pea mixture on top of each toast square. Top with a slice of mango and skewer the shrimp on a bamboo pick or skewer and stick through the mango slice. The shrimp will be standing up. (I brushed the shrimp with some of the leftover melted butter to make it shine.

Serve with lime wedges and squeeze some of the juice over the shrimp/toast.