Coconut-Shrimp Salad with Cilantro-Lime Vinaigrette

Ingredients

• 1 cup avocado ripe peeled chopped
• 0.5 teaspoon pepper red crushed
• 3 tablespoons olive oil extra virgin 
• 2 tablespoons cilantro leaves fresh chopped
• 2 teaspoons honey 
• 1.3 pounds shrimp 
• 0.3 cup juice of lime fresh
• 0.8 cup mangos peeled chopped
• 0.5 cup onion red vertically sliced
• 5 ounce spring mix salad greens 
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 0.5 cup coconut or sweetened flaked toasted
• 1.5 cups tomatoes chopped

Equipment

• bowl
• whisk
• baking pan
• grill
• skewers
• wooden skewers

Directions

1. Combine first 7 ingredients in a small bowl; stir well with a whisk.
2. Peel shrimp, leaving tails intact. Devein shrimp, if desired.
3. Combine shrimp and 1/4 cup vinaigrette in an 11 x 7-inch baking dish, stirring to coat. Cover and chill 1 hour.
4. While shrimp chill, combine remaining 1/4 cup vinaigrette, tomato, and next 3 ingredients in a bowl, tossing gently to coat.
5. Prepare grill.
6. Remove shrimp from dish; discard marinade. Thread 4 shrimp onto each of 4 (10-inch) skewers.
7. Place skewers on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until shrimp are done.
8. Place 1 cup salad greens on each of 4 plates; top each salad with about 1 cup tomato mixture and 1 shrimp skewer.
9. Sprinkle each salad with 2 tablespoons toasted coconut.
10. Note: If using wooden skewers, soak in water 30 minutes before grilling.