Shrimp with Orange, Ginger & Coconut Sauce

12 shrimp (size 21-25), peeled and deveined
1 scallion, diced
1 small red bell pepper, diced
2 tablespoons coconut flakes, toasted
1/4 cup Chef Pascal Orange, Ginger & Coconut Sauce
1 tablespoon peanut oil

Heat the peanut oil in a saucepan over medium heat. Add shrimp and cook just until opaque in the center. Stir in scallions, red bell pepper and Orange, Ginger & Coconut Sauce. Continue stirring for approximately 1 to 2 minutes. Serve over rice and garnish with toasted coconut flakes.