Grilled Shrimp Salads with Coconut Vinaigrette

I re-created this dish after trying it in Florida. The secret is the coconut milk. —SARAH VASQUES MILFORD, NH

PREP: 20 MIN. + MARINATING GRILL: 10 MIN. • MAKES: 4 SERVINGS

1 cup coconut milk ¹₃ cup honey

2 Tbsp. rice vinegar

1 Tbsp. canola oil ¹₄ tsp. salt 1 lb. uncooked large shrimp, peeled and deveined

SALAD

4 cups spring mix salad greens 1 cup green grapes ¹₂ cup sweetened shredded coconut ¹₂ cup dried cranberries ¹₄ cup sliced almonds, toasted

1. In a small bowl, combine the first 5 ingredients. Pour ¾ cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette.

2. Drain the shrimp and discard vinaigrette. Thread shrimp onto 4 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using tongs, lightly coat the grill rack with oil.

3. Grill the shrimp, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide salad ingredients among 4 plates; top with the shrimp. Serve with reserved vinaigrette. 1 SALAD 425 cal., 19g fat (12g sat. fat), 138mg chol., 283mg sod., 46g carb. (37g sugars, 4g fiber), 22g pro.