Tropical Coconut Shrimp Salad

One of my favorite, healthy meals is this tropical salad with shrimp. It is easy to make and tastes best when made on the grill.  Its a bit chilly today, so i made it on the stove.  This way still tastes great but nothing beat grilled pineapple. After getting back from the beach this weekend and all the delicious seafood dishes, inspired me to make tonight. 

Tropical Coconut Shrimp Salad

Ingredients
5 med/lrg shrimp
1/4 onion chopped
1 clove garlic chopped
1/8 tsp ginger
1/8 tsp curry
1 tbl. soy sauce
2 tbl teryaki sauce
2 tbl. pineapple juice
2 tbl. sherry

If grilling add all ingredients to an aluminum foil packet.  To make a packet,  take a large piece of aluminum foil fold in half,  then fold all edges up.  ADD ingredients, fold packet in half and fold the ends over so that liquid can not escape.  If cooking on the stove top.  Melt 1 tbl butter in a pan.  add garlic and onion till onions are cooked clear.  Add soy sauce, teryiaki sauce, sherry, pineapple juice, salt, pepper to taste, ginger, and curry.  Cook till shrimp are pink.  Take off stove, remove shrimp and onions.  Broil 1/4 c almonds cut and shredded coconut till roasted and brown.  Cut up roman lettuce and plate,  add shrimp, onions, 4 slices of mango, 2 slices of pineapple, dressing, and sprinkle with toasted coconut and almonds. Enjoy

Dressing
1 tbl sauce from mixture above
1/2 c. rice wine vinegar
1/2 c. olive oil
2 tbl. pineapple cut up
2 tbl. mango
1 tbl. sugar
salt/pepper to taste

Mix all ingredients. poor over salad.