Mango Shrimp Appetizer

Here's another appetizer to try for the holiday season.  This marinade is not mine.  I borrowed it from Peter Callahan, but it's so good I needed to share it with you!  Lot of ingredients, but easy, easy easy!  To make this you need:
2 ripe mangoes, peeled, cored and roughly chopped
1/2 cup Coco Lopez Cream of Coconut
2 garlic cloves
1 chipotle chile from a can of chipotles en adobo*
2 tablespoons fresh lime juice
1 tablespoon finely grated ginger root
1 teaspoon Tabasco sauce
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon dark rum
2 tablespoons chopped fresh cilantro
24 large shrimp, peeled and deveined.
1.)  In a food processor or blender, combine all ingredients except the cilantro and the shrimp.  Process until smooth.
2.)  Pour the marinate into a resealable gallon-sized bag, add the cilantro, seal and shake to combine.  Add the shrimp to the marinade, seal and refrigerate.   Marinate for at least 30 minutes up to 2 hours.
3.)  Heat the oven to 350 degrees.  Remove the shrimp from the marinade, shaking off the excess.  Place the shrimp on a foil lined rimmed baking sheet.  Cook until the shrimp turn pink, about 7 - 10 minutes.  You can serve these shrimp hot or cold.

*Note - do not waste the rest of the can of chiles in adobo, place each chiles in an individual sandwich bag, divide the adobo between the bags, seal and freeze for future use.