Coconut Crab and Shrimp Salad

This fresh, colorful seafood salad also makes a terrific appetizer. For a spicier dish, add the jalapeño pepper seeds or use two peppers. Total time: 45 minutes.

Yield: 4 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)

Ingredients

• 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  finely chopped onion
• 1/3  cup  chopped fresh cilantro
• 1/3  cup  diced peeled avocado
• 1/2  pound  lump crabmeat, drained and shell pieces removed
• 1  jalapeño pepper, seeded and chopped
• 3  tablespoons  fresh lemon juice
• 2  teaspoons  extravirgin olive oil
• 6  cups  torn Boston lettuce (about 3 small heads)
• 1/4  cup  flaked sweetened coconut, toasted

Preparation

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 are done, turning once. Remove from the pan. Coarsely chop shrimp.

Combine corn and the next 5 ingredients (through jalapeño) in a medium bowl. Gently stir in the 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 among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.

Nutritional Information

Calories:

223 (34% from fat)

Fat:

8.5g (sat 2.2g,mono 3.6g,poly 1.3g)

Protein:

24g

Carbohydrate:

16g

Fiber:

3g

Cholesterol:

124mg

Iron:

3mg

Sodium:

613mg

Calcium:

94mg