Preparation

• Mix mango, poblano chiles, radishes and salt in shallow glass dish. Set aside

• Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in 3-quart saucepan with vinegar, water and coconut rum. Bring to boil on high heat. Reduce heat to low; simmer 5 minutes. Carefully remove 1/4 cup of the pickling marinade. Pour over mango mixture. Toss to coat well. Cover. Refrigerate until ready to serve, stirring occasionally

• Return remaining pickling marinade in saucepan to simmer. Add shrimp; simmer 2 minutes. Remove from heat. Cover. Let stand 15 minutes to cool. Refrigerate at least 1 hour, stirring occasionally

• To serve, place mango mixture on serving platter. Drain shrimp. Arrange over mango mixture. Sprinkle with chopped cilantro