Coconut-Shrimp Salad With Cilantro-Lime Vinaigrette

• 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

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.

lime juice, fresh cilantro, extra virgin olive oil, sugar, honey, salt, red pepper, jumbo shrimp, tomato, peeled ripe avocado, mango, red onion, cooking spray, spring mix salad greens, coconut

Taken from www.myrecipes.com/recipe/coconut-shrimp-salad-with-cilantro-lime-vinaigrette (may not work)