1pound large raw tail on shrimp, peeled and deveined
2teaspoons soy sauce
2teaspoons hot chili oil
2cups flaked coconut
Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.
Preheat oven to 400F 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. Makes 4 main dish or 8 appetizer servings.