Cappy's Polynesian Shrimp Salad Recipe

Prepare spinach, mandarin oranges, toasted almonds, toasted coconut flakes, Pickled Red Onions, Mango Citrus Vinaigrette and shrimp and set aside.

For Mango Citrus Vinaigrette: With food processor running, drop in the shallot and ginger and mince finely. Add the drained mango and purée until smooth. Add the rice wine vinegar and orange juice and mix. Slowly add the oil and mix until vinaigrette is emulsified.

For Pickled Red Onions: Preheat oven to 350 degrees. Cut onions in half and then into 1/4-inch slices. Place the onions in a deep stainless steel or glass baking pan. Whisk together the vinegar, sugar, salt, pepper and vegetable oil. Pour over the onions and toss to mix thoroughly. Cover pan with foil and bake for 20 minutes.

For Tempura Batter: In a medium bowl, sift cornstarch, flour, salt, baking powder and sugar. Add pepper, then whisk in buttermilk and club soda to make a thick batter.

To cook shrimp: Heat canola oil in a large deep saucepan to 350-365 degrees. Dip shrimp in batter and fry in batches until golden brown. Adjust the temperature if the coating is darkening too quickly. Drain on paper towels.

Place spinach in a large bowl and toss with the vinaigrette. Divide the spinach among six individual plates. Arrange mandarin orange segments on top, then add the pickled red onions. Place shrimp on top, then sprinkle with the toasted almonds and coconut.