Spring has officially sprung!  For me, it’s the time I start ramping up my healthy diet and exercise program to get ready for summer fashions and (gulp!) bathing suit season.  This week I am keeping it healthy with less sandwiches and more salads on my plate.  Tonight I’m making Tropical Coconut Shrimp Salad.  The chickpeas are an excellent source of folic acid, fiber and protein, and the mangoes are high in iron, antioxidants and can even help give you glowing skin – which everyone wants after the long winter months! Always remember, if you’re looking for a lighter salad start by going easy on that dressing or you can opt for a reduced calorie Ranch dressing or even a light Vinaigrette.  There’s so much flavor in the salad, the dressing is merely a side-kick, making it the perfect ingredient to save on some calories! Topped with a handful of Coconut Shrimp, this salad has great flavor and packs a seriously satisfying punch.  I tell you – I am feeling summer fabulous already!

Tropical Coconut Shrimp Salad
 Prep Time: 8 minutes Cook Time: 10 minutes Makes: 4 servings

• 1 (20 oz) package SeaPak® Coconut Shrimp
• 2 bags (10 oz. each) of lettuce salad mix
• 1 cucumber, peeled and sliced
• 1 cup chickpeas, drained
• 1 mango, cut into chunks
• 2/3 cup ranch dressing
• 1 packet orange marmalade sauce (included in package)
• Cracked black pepper

PREPARE the shrimp according to package directions.

DIVIDE lettuce, cucumber, chickpeas, and mango chunks among four serving dishes. Top with warm cooked shrimp.

WHISK together ranch dressing and orange marmalade sauce. Add cracked black pepper to taste. Drizzle over salads and serve.