Coconut Baked Shrimp With Pineapple Peach Salsa

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Ingredients for 2 servings

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

juice of half a lemon

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