SHRIMP CALYPSO

      Title: SHRIMP CALYPSO
  Categories: Seafood -, Entrees
       Yield: 2 Servings
  
       1 lb Large shrimp -- shelled and
            Deveined
     1/4 ts Salt
     1/4 ts Dried oregano -- crumbled
     1/4 ts Dried thyme -- crumbled
     1/4 ts Ground cumin
     1/4 ts Paprika
     1/8 ts Cayenne pepper
     1/8 ts Fresh ground black pepper
       1 tb Mild olive oil
     1/4 ts Shallots -- chopped
       2 tb Dry white wine
       2 tb Fresh orange juice
     1/2 lg Mango -- peeled
            Pitted
            Sliced 3/8" thick
       1 tb Fresh cilantro leaves --
            Chopped
     1/4 c  Sweetened coconut flakes --
            Toasted
  
   To toast coconut: Preheat oven to 350. Spread coconut in a single
   layer and bake 4-5 minutes until golden brown.
   
   Place the shrimp in a medium sized bowl.  In a separate bowl, combine
   the salt, oregano, thyme, cumin, paprika, cayenne and black pepper
   and sprinkle the mixture over the shrimp.  Toss well, cover and
   refrigerate until needed.
   
   Heat the oil in a large skillet over high heat.  Add the shallots and
   the shrimp and saute until the shrimp turn pink - about 2 minutes.
   
   Add the wine and orange juice and cook until almost all the liquid is
   absorbed.  Add the mango and cook until it is just heated through - 1
   minute more.
   
   Remove the pan from the heat and stir in the cilantro. Adjust the
   seasoning if necessary.
   
   Transfer the shrimp to warmed dinner plates.  Sprinkle with toasted
   coconut and serve immediately.
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