Ingredients
The following ingredients have 4 Servings
- 1/2 cup sweetened coconut
- 1 pound shrimp, peeled
- 2 cups corn kernels
- 1/4 cup chopped parsley (or cilantro, if you like that better)
- 1 peeled diced avocado
- Juice from one lemon (use the other half for garnish
- 2 tablespoons olive oil
Instruction
- Put the coconut in a small skillet over medium heat and stir it until it starts to turn golden. Pour it into a bowl (so it doesn’t keep cooking from the heat of the pan) and set it aside.
- Bring a pot of water to a simmer. Add the shrimp and cook until they are just done, about 2 to 3 minutes. Rinse them under cold water until they are cool.
- Put the corn, parsley and avocado in a large bowl and gently toss. Stir in shrimp. Combine lemon juice and oil and pour over salad mixture and toss to coat.
- Divide your glorious shrimp salad between plates, sprinkle coconut over it all and serve it up!
