Ingredients

• 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
• 24 large shrimp, peeled and deveined
• Olive oil cooking spray
• 1 (8-ounce) bag shredded coconut

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Instructions

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. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
4. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
5. Spear 3 shrimp on each bamboo skewer.
6. 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.
7. Place salsa in a decorative bowl and serve with shrimp skewers immediately.