Coconut, saffron, shrimp and mango salad

1 lb Shrimp

¼ cup Unsweetened shredded coconut

1 tbsp Fennel seeds

1 tbsp Coriander seeds

2 tsp Peppercorns

½ tsp Saffron threads

1 tbsp Light olive oil

Salt to taste

Shrimp

Mango salad

3 cups Baby lettuce mix

¼ cup Basil leaves (Thai or regular)

1 Firm, ripe mango

½ English cucumber

½ Small red onion, thinly slice

Salad dressing

2 tbsp Sweet chili sauce

2 tbsp lime juice

2 tbsp Light olive oil

2 tbsp Finely chopped cilantro

Hat a skillet over medium heat. Add coconut, then cook, stirring, for 1 minute, until just beginning to colour

Shrimp

Add fennel and coriander seeds, peppercorns and saffron
Cook, stirring, for 1 to 2 minutes, until spices begin to pop and coconut is toasted

Tip into a bowl and let cool to room temperature. Grind coconut mixture in a spice or coffee grinder

Toss shrimp with coconut mixture and 1 tsp (5 mL) of the oil in a medium bowl
Cover and marinate at room temperature for 30 minutes. Season with salt

Preheat oven to 450°F (230°C)
Brush a baking sheet with remaining oil

Arrange shrimp in a single layer on baking sheet, then bake for 3 to 4 minutes, until pink and curled. Set aside to cool

Mango salad

Combine lettuce mix and basil on a serving platter

Peel mango with a vegetable peeler, then use peeler to shave mango flesh into ribbons.
Scatter mango over lettuce mixture

Peel and shave cucumber the same way and add to platter. Scatter red onion over salad

Whisk together chili sauce, lime juice and vegetable oil in a small bowl. Drizzle over salad.

Top with shrimp and sprinkle with cilantro.