By Dianne Bunis

Rich coconut adds a tropical zest to shrimp, accompanied by bright flavors from a salsa of mango, sweet peppers and cilantro. Mangos contain antioxidants, help to lower cholesterol and supply vitamin A and C to keep your immune system healthy. Bell peppers aren't just for color; along with vitamins A and C, they contain vitamin B6 and beta-carotene.

Sweet pepper-mango salsa

1 large ripe mango, peeled, pitted and diced

1 cup combined red, yellow and orange sweet bell peppers, diced

1/4 cup fresh cilantro, chopped

1 teaspoon lemon juice

1 teaspoon agave nectar

1 teaspoon grated ginger

1/4 teaspoon ground cumin

1/4 teaspoon coarse sea salt

2 tablespoons red onion, minced finely

Cracked black pepper to taste

Check out easy tips and video on how to cut a mango at mango.org.

1. Combine all ingredients in a bowl, stir, set aside. Salsa will keep, covered in refrigerator for 1 day.

Coconut shrimp

1 1/2 pounds (28) large shrimp

1/3 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

3 organic large egg whites

1 1/2 cups organic shredded coconut

Canola oil cooking spray

1. Preheat oven to 400°. Peel and devein shrimp, remove tails (optional). Rinse shrimp in cold water, drain and pat dry with paper towel. Coat a baking sheet with cooking spray, set aside.

2. In a shallow bowl, combine cornstarch, salt and red pepper; stir with a whisk. Next, place egg whites in a medium bowl, whisk until frothy. Place coconut in a shallow dish.

3. Set up an assembly line with bowls: Dredge each shrimp in cornstarch mixture, dip in egg white then dredge in coconut. Place shrimp on a prepared baking sheet, lightly coat shrimp with cooking spray. Bake for 10 minutes, turn to other side and bake for another 10 minutes (20 minutes total).

* Please note the omission from the recipe Oatmeal Raisin Bar Cookie that appeared Feb. 21 -- 1 teaspoon baking soda.