Coconut Crab and Shrimp Salad

½ lb. frozen precooked shrimp
½ tsp. salt
1 cup fresh or frozen corn kernels
1/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
1/3 cup diced peeled avocado
½ lb. lump crabmeat, drained
1 jalapeno pepper, seeded and chopped
3 tbsp. fresh lemon or lime juice
2 tsp. olive oil
6 cups torn Romaine lettuce
¼ cup sweetened coconut, toasted

Thaw shrimp according to directions on pkg. Cook shrimp in a hot skillet with
some cooking spray. Season with ¼ tsp. salt and cook until heated
through, turning once. Remove from pan and coarsely chop shrimp.

Combine corn, onion, cilantro, avocado, crabmeat and jalapeno in a bowl.
Gently stir in shrimp. Combine juice, oil and remaining salt. Drizzle
juice mixture over shrimp mixture, toss gently to coat. Arrange lettuce on
a serving platter; top with shrimp mixture. Sprinkle evenly with toasted
coconut. Serve with pita wedges.