I recently visited a friend in Deltona Florida. Upon my arrival we went to a restaurant called “Two Blonde’s & a Shrimp.” We both ordered this divine salad. The vinaigrette was so delicious I asked for the recipe. Unfortunately, the chef had stepped out; so we proceeded to decipher the recipe on our own. This is what we came up with.  Thanks for the salt Sherry!!

**Keep in mind the ingredients for the dressing are estimated (but pretty close). I’m very much a “Rachel Ray” & tend to throw ingredients together until they taste good. Also, “real” coconut milk is usually solid when you open the can. Don’t panic! Just put it in a bowl with the rest of the ingredients & whisk it well. As it warms, it becomes less solidified.

For the Vinaigrette: **
½ c. Real Coconut Milk
3 T Honey
Splash Rice Vinegar
1½ T Canola Oil
 Scant Pinch Salt

Combine all ingredients in a jar with a fitted lid.
Shake well .
Refrigerate 15 minutes to blend flavors.

For the Salad:
24 Medium Shrimp, peeled & de-veined
EVOO
Salt & Pepper
4 c. Spring Mix Greens
4 Sun Dried Tomatoes, dry packed & sliced into strips
¼ c. Dried Sweet Cranberries
4 tsp. Sliced Almonds, toasted
1 T Sweet Coconut, shredded
1 c. Green Grapes, washed

Remove the dressing from the refrigerator while preparing the salad.
Drizzle shrimp with EVOO & season with salt & pepper.
Skewer the shrimp 6 to a skewer.
Grill 2-3 minutes per side.
Divide all ingredients, except the shrimp, equally onto 4 plates.
Place 1 skewer of shrimp on each plate.
Shake the dressing & divide between 4 ramekins.
Place a ramekin of dressing on each plate & serve immediately.

NOTE: The eclectic ingredients may seem strange to some. However, in the correct quantities, they compliment eachother extremely well! The trick is not too much of any one ingredient.