1red bell pepperseeded, cut in half, then cut into 1/4-inch strips
2cupsfresh pineapple chunksI cut mine into wedges
¼cupunsweetened, shredded coconut
½cuproasted macadamia nuts
Instructions
For the Dressing
Place the coconut milk, pineapple juice, 2 Tablespoons of oil, honey, fresh ginger and crushed red pepper flakes in a glass jar with a lid. Shake to thoroughly combine.
Place in the refrigerator until ready to serve.
Grilled Shrimp
Preheat grill over medium-high heat. Combine two tablespoons of oil with the garlic-pepper season salt in a small bowl.
Thread the shrimp onto skewers. Place on a baking sheet or large plate and brush with the seasoned oil.
Place the skewered shrimp on the grill over direct heat and cook for 2 minutes. Turn the shrimp over and cook until pink and cooked through, about 1 to 2 additional minutes.
Remove from heat and set aside.
To Assemble Salad
In a large bowl, combine salad greens, pepper slices and pineapple chunks. When ready to serve, top salad with grilled shrimp and shredded coconut.
Serve with vinaigrette and chopped macadamia nuts.
Notes
To grill indoors – heat a cast iron grill pan on the stove-top until hot. Place the shrimp on the pan and cook for 2 minutes, flip with tongs and cook until pink and cooked through.
To grill without skewers, indoors or out – simple cook on a grill pan as detailed above. ^^^
Feel free to substitute flaked or shaved coconut for shredded.