Coconut Crab And Shrimp Salad

• Cooking spray
• 1/2 pound medium 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
• 1/2 pound lump crabmeat, drained and shell pieces removed
• 1 jalapeno pepper, seeded and chopped
• 3 tablespoons fresh lemon juice
• 2 teaspoons extravirgin olive oil
• 6 cups torn Boston lettuce (about 3 small heads)
• 1/4 cup flaked sweetened coconut, toasted

1. 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.
2. 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.

cooking spray, shrimp, salt, corn kernels, onion, fresh cilantro, avocado, lump crabmeat, pepper, lemon juice, extravirgin olive oil, boston lettuce, coconut

Taken from www.myrecipes.com/recipe/coconut-crab-shrimp-salad (may not work)