Grilled Shrimp Salads With Coconut Vinaigrette

• 1 cup coconut milk
• 1/3 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1 pound uncooked large shrimp, peeled and deveined
• 4 cups spring mix salad greens
• 1 cup green grapes
• 1/2 cup sweetened shredded coconut
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds, toasted

1. In a small bowl, combine the first five ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette.
2. Drain and discard vinaigrette from shrimp. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.

coconut milk, honey, rice vinegar, canola oil, salt, shrimp, spring mix salad greens, green grapes, coconut, cranberries, almonds

Taken from www.tasteofhome.com/recipes/grilled-shrimp-salads-with-coconut-vinaigrette/ (may not work)