Coconut-Shrimp Salad with Cilantro-Lime Vinaigrette

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

Preparation

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.