Coconut Crab and Shrimp Salad

Ingredients

• 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 jalapeño 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

Preparation

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 jalapeño) 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.