Crab & Prawn Salad with toasted coconut



1 pound medium shrimp (prawns), peeled and deveined
1 tsp lemon pepper (salt-free)
1 minced shallot
1 cup fresh or frozen corn kernels, thawed 
1/3 cup finely chopped onion
1-2 cloves minced garlic
1/3 cup chopped fresh cilantro
1 diced peeled avocado
1/2 pound lump crabmeat, drained and shell pieces removed


1 jalapeño pepper, seeded and chopped (don't seed it!)
3 tablespoons fresh lemon juice
2 teaspoons Virgin Coconut Oil 


1/4 t sea salt
6 cups torn Boston lettuce (about 3 small heads)
1/4 cup flaked toasted coconut

1. Heat a medium nonstick skillet over medium-high heat. Add shrimp, lemon pepper and minced shallot


2. Cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.
3. Combine corn and the next 6 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp.


4. Combine juice, oil, and 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat.


5. Divide lettuce among each of 5 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut (if you need to toast the coconut, just put it in a dry skillet over medium high heat and stir regularly until it is brown and toasty).


5 servings

Nutritional Information
CALORIES 223(34% from fat); FAT 8.5g (sat 2.2g,mono 3.6g,poly 1.3g); PROTEIN 24g; CHOLESTEROL 124mg; CALCIUM 94mg; SODIUM 613mg; FIBER 3g; IRON 3mg; CARBOHYDRATE 16g