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Baby Shrimp Salad

What you need

1. 2 lb. salad shrimp
2. 1 head butter lettuce
3. 1 fresh home grown lemon
4. 1 fresh mango, diced
5. 1 can palm hearts, sliced
6. 1 10 oz. can chopped pineapple in juice - drain and reserve juice
7. 1/4 cup shredded unsweetened coconut
8. 1/2 cup coarsely chopped cilantro, divided
9. 1 tsp grated fresh ginger
10. 1 tsp grated garlic
11. Olive oil
12. Salt & Pepper

How to make it

1. Chop lettuce and add 1/4 cup chopped cilantro
2. In a mixing bowl combine shrimp, mango, palm hearts and pineapple pieces
3. In a small bowl combine juice from lemon, grated ginger and garlic
4. Add pineapple juice to taste
5. Whisk in a couple tablespoons olive oil and add salt & pepper
6. Drizzle about 2 tbl dressing over lettuce mixing well, and place lettuce mixture onto a serving platter
7. Pour remaining dressing on shrimp mixture and mix well
8. Mound the shrimp mixture on top of the lettuce and top with coconut and cilantro

Serve with a nice artisan bread with nuts and dried fruit such as cranberry walnut bread or raisin nut bread

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From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg