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Steve's Coconut Crab & Shrimp Salad Recipe

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This recipe for Steve's Coconut Crab & Shrimp Salad, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
1/2 pound medium shrimp, peeled and deveined
1/2 tsp. salt, divided
1 cup fresh or frozen corn kernels, thawed ( about 2 ears)
1/3 cup finely chopped onions
1/3 cup chopped fresh cilantro
1/3 cup diced chopped avocado
1/2 lb lump crabmeat, drained and shell pieces removed
1 jalapeņo pepper, seeded and chopped
3 Tbsp fresh lemon juice
2 tsp olive oil
6 cups torn Boston lettuce
(3 small heads)
1/4 cup flaked sweetened coconut toasted

Directions:
Directions:
1.- Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. add shrimp and 1/4 tsp salt, cook 4 minutes or until shrimp are done, turning once. Remove from pan. Coarsely chop shrimp. 2.- Combine corn and the next 5 ingredients (through jalapeņo) in a medium bowl. Gently stir in the shrimp. Combine juice, oil and remaining 1/4 tsp, 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. 1 1/2 cups lettuce, 1 cup salad 1 Tbsp. coconut.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
To avoid using two pans, toast the coconut over medium-high heat until golden, before cooking the shrimp. (Terrific appetizer)

 

 

 

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