"This salad is so light & refreshing. Perfect for a warm summer's day & is hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!"
Brush shrimp lightly with extra virgin olive oil & salt & pepper & grill or pan fry on each side just enough to make shrimp warm to touch. Toast your sweetened coconut flakes on a baking sheet in the oven on broil until golden brown. Watch closely & turn frequently to get an even color. For dressing, whisk together the pineapple juice, orange juice, extra virgin olive oil, & salt & pepper. Toss together the spinach leaves, mango, banana chips, crushed macadamia nuts, & dressing. Plate the salad & add on top in this order: shrimp, goat cheese, & toasted coconut. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Enjoy!