Toasted Coconut Shrimp Salad

Toasted Coconut Shrimp

1. Peel, devein and butterfly shrimp.
2. Combine panko and coconut flakes in a bowl, reserving ¼ cup coconut flakes for garnish.
3. Combine flour, salt and pepper in another bowl.
4. Lightly dredge shrimp in the flour mixture then dip in beaten eggs.
5. Coat shrimp on both sides with panko mixture, pressing shrimp down so they are well coated.
6. Refrigerate shrimp for 15 minutes.
7. Fry shrimp in hot oil until brown and crispy, about 1 minute.
8. Drain on paper towels.

Curry Dressing

1. Combine all ingredients except oil in a blender, mix well.
2. With blender on low speed, very slowly add oil. Dressing mixture will thicken.
3. Chill for one hour before serving.

Salad

1. Line individual salad bowls with butter lettuce.
2. Spoon 1-2 Tbsp. Curry Dressing into bottom of bowls.
3. Arrange cucumber, daikon and carrot on top of dressing.
4. Top vegetables with four shrimp and reserved coconut.
5. Add basil and mint leaves and more Curry Dressing.