Coconut Crusted Shrimp Salad W/ Sesame Honey Dressing
- Remove shell and vein from shrimp (leaving on tails), dredge shrimp in flour, then egg wash and then in coconut. Allow to dry in refrigerator about 15-20 minutes.
- Heat canola oil and deep or pan fry shrimp in the hot oil until golden.
- Divide greens onto two plates; add julienned carrot and cucumber and seasonal fruit salsa. Top with shrimp and sesame-honey dressing.
- SESAME-HONEY DRESSING: Slowly whisk sesame and olive oils into the remaining ingredients.