*  Exported from  MasterCook II  *
                               SHRIMP CALYPSO
 Recipe By     : Fruit Cookbook by Nicole Routhiers
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Seafood - Entrees
   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
 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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 NOTES : If you want to serve a richer entree, add 1/4 cup heavy cream along
 with the wine and orange juice when you cook this dish.  Serve it over
 steamed rice or with bread.  You may substitute fresh papaya for the mango.