Tropical Shrimp Spinach Salad

Ingredients

Contains: milk, tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 fluid ounces pineapple juice
• 3 tablespoons orange juice
• 1/4 cup extra-virgin olive oil
• salt and pepper to taste
• 1 pound large peeled and deveined cooked shrimp
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste
• 1 (10 ounce) bag baby spinach leaves
• 1 mango - peeled, seeded and diced
• 1/2 cup chopped macadamia nuts
• 1/2 cup dried banana chips
• 4 ounces crumbled goat cheese
• 3/4 cup sweetened flaked toasted coconut

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the sweetened flaked coconut in a dry skillet over medium heat, stirring often, for 2 to 3 minutes until golden. Transfer to a plate to cool.

2. In a bowl, whisk the pineapple juice, orange juice, the 1/4 cup extra-virgin olive oil, and salt and pepper to taste until combined. Set the dressing aside.

3. Heat the 1 tablespoon extra-virgin olive oil in the same skillet over medium heat. Add the cooked shrimp, season with salt and pepper to taste, and stir for 2 minutes until warmed through.

4. Divide the baby spinach leaves among 4 plates or bowls.

5. Top each salad with diced mango, warm shrimp, chopped macadamia nuts, dried banana chips, crumbled goat cheese, and toasted coconut.

6. Drizzle each salad with the dressing and serve right away.