Grilled Shrimp with Mango Salsa

Ingredients

• 8 ounce coconut or shredded
• 1 tablespoon cilantro leaves fresh finely chopped
• 8 ounce tropical fruit cups drained 1 cup
• 1 small jalapeño minced seeded
• 0.5  juice of lime juiced
• 8 servings kosher salt 
• 1  scallion finely chopped
• 24 large shrimp deveined peeled

Equipment

• bowl
• baking sheet
• oven
• skewers
• grill pan
• wooden skewers

Directions

1. Wooden skewers, soaked in water for 30 minutes
2. Preheat oven to 350 degrees F.
3. For the mango salsa: Chop drained fruit into small pieces.
4. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
5. Place coconut on baking sheet.
6. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
7. Spear 3 shrimp on each bamboo skewer.
8. Heat a ridged grill pan over medium-high heat and spray with cooking spray.
9. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink.
10. Place shredded coconut on serving plate.
11. Remove shrimp from skewers and place on top of coconut.
12. Place salsa in a decorative bowl and serve with shrimp skewers immediately.