Coconut Crab and Shrimp Salad

1/2 pound medium shrimp, cooked and coarsely chopped
1/4 teaspoon salt
1 cup fresh or frozen corn kernels, thawed
1/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
1/3 cup diced peeled avocado
1/2 pound lump crabmeat, drained and shell pieces removed (I use imitation)
1 jalapeno pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
6 cups torn Boston lettuce (I use Romaine)
1/3 cup flaked sweetened coconut, toasted

Combine corn, onion, cilantro, avocado, crabmeat, and jalapeno in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture, toss gently to coat. Divide lettuce among each of 4 plates, top with shrimp mixture. Sprinkle evenly with toasted coconut.

From Cooking Light.