Coconut Shrimp with Ginger Mango Sauce

Puree mango, vinegar, honey and ginger in a blender or food processor; set aside. 

Preheat oven to 400 degrees 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. 