Shrimp With Mango and Coconut

1/2 c. onion,
1 T. fresh garlic ,
13-14 oz. 13 - 15 ct. shrimp shell on,
1 firm mango 12 - 13 oz.,
1/8 c. toasted organic unsweetened shredded coconut, 1 tsp. pink Himalayan salt,
1/4 tsp. black pepper or hot pepper flakes,
3 oz. snow peas, 1&1/2 T. minced fresh ginger,
1/8 c. all purpose flour,
1/2 c. dry white wine.

Peel and simmer shrimp skins for 10 minutes in 1/2 c. water and 1/2 c. wine. Remove skins and reduce by 2/3 and you won't have to deal with the problem I had in the video.