Coconut Baked Shrimp with Pineapple Peach Salsa.

Coconut Baked Shrimp

• 1 pound tail-on, peeled and deveined shrimp (I used 16-20 count)
• 2/3 cup lite coconut milk
• 2 tablespoons olive oil, I infused mine with some chopped tarragon and heated it over low heat
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Panko bread crumbs
• 3 tablespoons shredded coconut, I used unsweetened
• 3 tablespoons chopped fresh tarragon, If you don’t like tarragon, sub parsley

Pineapple Peach Salsa

• 1/4 cup chopped pineapple, about 4 large chunks
• 1/3 cup chopped peaches, I used 2 white peaches
• 1/4 cup chopped tomatoes
• 1 tablespoon chopped tarragon
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Juice of half a lemon