Coconut Shrimp with Ginger Mango Sauce

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Coconut Shrimp with Ginger Mango Sauce

4 main dish or 8 appetizer servings
Prep time: 20 minutes
Cook time: 6 to 8 minutes

Tangy Mango Sauce
1 large, ripe mango, peeled and pitted
2 tablespoons rice vinegar (unseasoned)
2 tablespoons honey
1 teaspoon grated fresh ginger

Coconut Shrimp
1 pound large raw tail on shrimp, peeled and deveined
1/3 cup honey
2 teaspoons soy sauce
2 teaspoons hot chili oil
2 cups flaked coconut

Preparations:
Puree mango, vinegar, honey and ginger in a blender or food processor; set aside. Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture ,then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. Serve mango sauce on the side for dipping.

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