Instructions: Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender or food processor; process until pureed.

Pour into resealable plastic food storage bag. Add shrimp; toss to coat. Seal bag. Refrigerate 1 hour.

Preheat oven to 450 degrees. Line baking pan with foil; grease foil.

Sprinkle remaining coconut onto sheet of waxed paper. Dip shrimp into coconut, pressing firmly to coat. (Do not shake off excess marinade from shrimp.) Place shrimp on prepared baking pan. Bake 6 to 8 minutes or until shrimp are opaque.

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