Name: Coconut Baked Shrimp with Pineapple Peach Salsa.
Ingredients: 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); 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