Shrimp Salad with Orange, Ginger & Coconut Sauce
(serves 2)

10 pieces shrimp (size 21/25) peeled and deveined
½ cup scallion, diced
½ cup red bell pepper, diced
½ cup pineapple, diced
½ cup red onion, diced
1 medium orange, peeled and sectioned
2 tablespoons Chef Pascal Orange Ginger & Coconut Sauce
1 teaspoon vegetable oil
Salt & Pepper to taste
1 tablespoon orange vinaigrette (see recipe)
1 tablespoon toasted coconut

In a nonstick skillet, over medium heat, add vegetable oil and cook the shrimp for 15 seconds each side. Add CHEF PASCAL Orange Ginger & Coconut Sauce and cook the shrimp until they turn pink, approximately 3 minutes. Transfer shrimps to a plate and cool. Meanwhile in a mixing bowl add all ingredients except toasted coconut together. Add cool shrimp, salt and pepper to taste. Divide in 2 plates over mixed greens. Sprinkle with toasted coconut and serve.