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Grilled Shrimp With Easy Mango Salsa

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“Recipe courtesy of Sandra Lee. Looked so simple for the Holidays coming up I wanted to put it here for safe keeping.”
READY IN:
22mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. For mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
  3. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside.
  4. Spear 3 shrimp on each bamboo skewer.
  5. 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.
  6. Place salsa in a decorative bowl and serve with shrimp skewers immediately.

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