Coconut Shrimp Salad

Three of my favorite cooking ingredients are combined into one fantastic summer dinner specialty. This is another recipe that can use lobster, crab or shrimp so pick your poison and get cooking!

Ingredients

• Cooking spray
  
• 1/2 pound large shrimp, peeled and deveined
  
• 1/2 teaspoon salt, divided
  
• 1 cup fresh or frozen corn kernels, thawed (about 2 ears)
  
• 1/3 cup finely chopped onion
  
• 1/3 cup chopped fresh cilantro
  
• 1/3 cup diced peeled avocado
  
• 1 jalapeño pepper, seeded and chopped
  
• 3 tablespoons fresh lemon juice
  
• 2 teaspoons extra virgin olive oil
  
• 6 cups torn Boston lettuce (about 3 small heads)
  
• 1/4 cup flaked sweetened coconut, toasted

Directions
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp. Combine corn and the next 5 ingredients (through jalapeno) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.
Source:Coconut Salad