I tried a salad similar to this while visiting a friend in Florida. When I returned, I was determined to re-create the same refreshing combination. The secret is the coconut-milk marinade, which makes the shrimp incredibly tender and flavorful!
—SARAH VASQUES MILFORD, NH
PREP: 20 MIN. + MARINATING GRILL: 10 MIN. MAKES: 4 SERVINGS
1 cup coconut milk
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon canola oil
1/4 teaspoon salt
1 pound uncooked large shrimp, peeled and deveined
SALAD
4 cups spring mix salad greens
1 cup green grapes
1/2 cup flaked coconut
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted
1. In a small bowl, combine the first five ingredients. Pour 3/4 cup into a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette.
2. Drain and discard vinaigrette from shrimp. Thread the shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Divide salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.