From the Chef’s Corner
We eat a lot of fish in our household; not only is it good for us, but there are so many ways to prepare them. Of course, shrimp is at the top of the list. I can’t think of anyone that doesn’t enjoy them no matter how they are fixed. This is one of my favorites.
2 mangoes, halved, seeded, peeled and chopped
¼ cup honey
1/8 cup snipped fresh cilantro
12 oz. fresh or thawed frozen peeled and deveined large
1 cup unsweetened flaked coconut (4 oz.)
1. Preheat oven to 425 degrees. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely shred 1 tsp. peel from lime and squeeze juice from lime; add lime juice to blender with 1 cup of the chopped mango, the honey, and cayenne pepper; cover and process until smooth. Remove ¼ cup to shallow dish. Transfer remaining to bowl; top with lime peel and snipped cilantro. Set aside for dipping sauce.
3. Bake 8 to 10 minutes or until coconut is golden and shrimp are cooked through. Serve with dipping sauce, remaining chopped mango, cilantro, and lime wedges.