Ingredients

Mango Salsa:
2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon fresh cilantro leaves, finely chopped
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
Kosher salt

Shrimp:
24 large shrimp, peeled and deveined
Olive oil cooking spray

1 (8-ounce) bag shredded coconut

Instructions

Wooden skewers, soaked in
water for 30 minutes

Preheat oven to 350 degrees F.

For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining
salsa ingredients in a bowl and refrigerate until chilled.

For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut
turns light brown. Set aside

Spear 3 shrimp on each bamboo skewer.

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.

Place salsa in a decorative bowl and serve with shrimp skewers immediately.