A vibrant and flavorful salad featuring grilled shrimp and tropical fruits, perfect for a refreshing meal.
In a mixing bowl, combine the coconut milk, yogurt, cumin, garlic, lime juice, and rum to create the marinade.
Letting the marinade sit for a few minutes before adding the shrimp allows the flavors to meld.
Place the shrimp in the marinade and let it sit in the refrigerator for at least 30 minutes.
Marinating the shrimp for longer enhances the flavor.
Prepare the dressing by mixing mayonnaise and sugar in a small bowl. Refrigerate until needed.
Chilling the dressing allows the flavors to develop.
Thread the shrimp, pineapple, and bell pepper onto skewers.
Soak wooden skewers in water for 30 minutes before use to prevent burning.
Grill the skewers over medium-high heat, turning occasionally, until the shrimp are opaque and cooked through, about 6 minutes.
Avoid overcooking the shrimp to keep them tender.
Arrange the lettuce on plates, top with black beans, and place the grilled skewers on top.
Serve the salad immediately for the best texture and flavor.
Drizzle the dressing over the salad and garnish with scallions. Serve and enjoy!
Adding the dressing just before serving keeps the salad fresh and crisp.
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