Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         large shrimp -- shelled and
                        -- deveined
     1/4  teaspoon      salt
     1/4  teaspoon      dried oregano -- crumbled
     1/4  teaspoon      dried thyme -- crumbled
     1/4  teaspoon      ground cumin
     1/4  teaspoon      paprika
     1/8  teaspoon      cayenne pepper
     1/8  teaspoon      fresh ground black pepper
   1      tablespoon    mild olive oil
     1/4  teaspoon      shallots -- chopped
   2      tablespoons   dry white wine
   2      tablespoons   fresh orange juice
     1/2  large         mango -- peeled
                        -- pitted
                        -- sliced 3/8" thick
   1      tablespoon    fresh cilantro leaves -- chopped
     1/4  cup           sweetened coconut flakes -- toasted

Preparation:

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 sauté 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.