Coconut-Shrimp Salad with Cilantro-Lime Vinaigrette |
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Prep Time: 8 Minutes Cook Time: 9 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
1/4 cup fresh lime juice |
2 tablespoons chopped fresh cilantro |
3 tablespoons extra virgin olive oil |
1 teaspoon sugar |
2 teaspoons honey |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper |
1 6 jumbo shrimp (1 1/4 pounds) |
1 1/2 cups chopped tomato |
1 cup chopped peeled ripe avocado |
3/4 cup chopped peeled mango |
1/2 cup vertically sliced red onion |
cooking spray |
1 (5-ounce) package spring mix salad greens |
1/2 cup flaked sweetened coconut, toasted |
Directions:
1. Combine first 7 ingredients in a small bowl; stir well with a whisk.
2. Peel shrimp, leaving tails intact. Devein shrimp, if desired. Combine shrimp and 1/4 cup vinaigrette in an 11 x 7-inch baking dish, stirring to coat. Cover and chill 1 hour.
3. While shrimp chill, combine remaining 1/4 cup vinaigrette, tomato, and next 3 ingredients in a bowl, tossing gently to coat.
4. Prepare grill.
5. Remove shrimp from dish; discard marinade. Thread 4 shrimp onto each of 4 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until shrimp are done.
6. Place 1 cup salad greens on each of 4 plates; top each salad with about 1 cup tomato mixture and 1 shrimp skewer. Sprinkle each salad with 2 tablespoons toasted coconut.
7. Note: If using wooden skewers, soak in water 30 minutes before grilling.
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