INGREDIENTS:
-1 small yellow bell pepper
-1 small red bell pepper
-1/2 purple onion
-1 head romaine lettuce
-1 cup arugula
-4 celery stocks
-1/2 medium sized jicima
-10 oz cooked small or medium shrimp (tails off)
-1/4 cup EVOO
-1 whole coconut
-1/2 c. coconut, shredded or flakes
-juice of one lemon
-2 tbsp fresh minced garlic
-1 medium avocado
DIRECTIONS:
-Chop all veggies in bite size pieces (celery, bell peppers, jicima, onion) and place in salad bowl.
-Chop lettuce and add to bowl, along with arugula.
-Crack whole coconut, drain and set aside. (BE CAREFUL CRACKING COCONUT!)
-Add EVOO, coconut flakes or shredded pieces, lemon, and garlic.
-Toss until all ingredients are nicely coated with juices.
-Add cooked shrimp and continue tossing.
-Slice Avocado and place over top of coconut shrimp salad.
-Serve in cracked coconut bowl. (the coconut doesn’t hold much but is used for decoration and as a nice way to present the meal)
-Add remaining ingredients on the side and Enjoy this amazing salad!!
(SERVES 2 give or take with Left overs)
DELICIOUS!!
