1. Preheat oven to 350 degrees. 2. For mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled. 3. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside. 4. Spear 3 shrimp on each bamboo skewer. 5. Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut. 6. Place salsa in a decorative bowl and serve with shrimp skewers immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
