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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:
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.
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