Preheat oven to 425 degrees. Lightly spray foil lined baking sheet with Pam. Add zest of 1 whole lime and juice to a blender with 1 cup of diced mango, honey & cayenne pepper. Cover and process until smooth. Remove 1/4 cup of this to shallow dish. Transfer remaining to serving dish, top with snipped cilantro, set aside for dipping sauce. Rinse the shrimp & pat dry. Sprinkle with a little salt. Place coconut in small bowl. Dip each piece of shrimp into the reserved 1/4 cup mango sauce then coconut, pressing each piece to coat. Place each on baking sheet. Bake for about 8 to 10 minutes until coconut is golden brown. Serve with remaining mango sauce.
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