Grilled Shrimp Salads With Coconut Vinaigrette Recipe

Ingredients

1 cup coconut milk1/3 cup honey2 tablespoons rice vinegar1 tablespoon canola oil1/4 teaspoon salt1 pound uncooked shrimp (26-30 per pound), peeled and deveinedSALAD:4 cups spring mix salad greens1 cup green grapes1/2 cup sweetened shredded coconut1/2 cup dried cranberries1/4 cup sliced almonds, toasted

Preparation

In a small bowl, combine the first 5 ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette.

Drain and discard vinaigrette from shrimp. Thread shrimp onto 4 metal or soaked wooden skewers.

Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among 4 plates; top with shrimp. Serve with reserved vinaigrette.