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 onion, finely chopped
1/3 cup fresh cilantro, chopped
1/3 cup avocado, diced and peeled
1/2 pound lump crabmeat, drained and shell pieces removed
1 jalapeno pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
6 cups torn boston lettuce [about 3 small heads]
1/4 cup flaked sweetened coconut, toasted.

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 is
done, turning once. Remove from pan. Coarsely chop shrimp.
Combine corn and the next 5 ingredients [through jalapeno] in a medium bowl.
Gently stir in 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 amoung each of 4 plates; top with shrimp mixture.
Sprinkle evenly with toasted coconut.

Jenn B aka Mom2Sam and Tiny

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/