Shrimp Calypso

• 1 pound shrimp shelled, deveined
• 1/4 teaspoon salt
• 1/4 teaspoon oregano crumbled
• 1/4 teaspoon thyme crumbled
• 1/4 teaspoon cumin ground
• 1/4 teaspoon paprika
• 18 teaspoon cayenne pepper
• 18 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 teaspoon shallots chopped
• 2 tablespoons white wine dry
• 2 tablespoons orange juice
• 1/2 large mangos peeled
• 1 tablespoon cilantro chopped
• 1/4 cup coconut, shredded (desiccated) toasted

1. Preheat oven to 350F (180C).
2. Spread coconut in a single layer and bake 4 to 5 minutes until golden brown.
3. Place the shrimp in a medium sized bowl.
4. In a separate bowl, combine the salt, oregano, thyme, cumin, paprika, cayenne and black pepper and sprinkle the mixture over the shrimp.
5. Toss well, cover and refrigerate until needed.
6. Heat the oil in a large skillet over high heat.
7. Add the shallots and the shrimp and saute until the shrimp turn pink - about 2 minutes.
8. Add the wine and orange juice and cook until almost all the liquid is absorbed.
9. Add the mango and cook until it is just heated through - 1 minute more.
10. Remove the pan from the heat and stir in the cilantro.
11. Adjust the seasoning if necessary.
12. Transfer the shrimp to warmed dinner plates.
13. Sprinkle with toasted coconut and serve immediately.

shrimp, salt, oregano, thyme, cumin ground, paprika, cayenne pepper, black pepper, olive oil, shallots, white wine, orange juice, cilantro, coconut

Taken from recipeland.com/recipe/v/shrimp-calypso-41382 (may not work)