Coconut Shrimp Pineapple Salsa Salad

My sweetheart and I stopped at a Hops and Drops restaurant recently.  This entree was on their menu.  It is great as a meal on its own.  Tonight I served it with a barbecued steak for Father's Day.
If you do not want to go through the work of preparing your own coconut shrimp, just buy a package of pre-made coconut shrimp.

For the salad:  Place in a serving bowl

mixed greens
sliced cucumber

Top the salad with the salsa

for the salsa:
1 roma tomato,diced
1 jalapeno pepper, diced
1 c. pineapple, diced
1/4 c. diced onion
1/4 c. chopped cilantro

Put 6 coconut shrimp on top of the salad/salsa.

For the shrimp:

• 1 pound large shrimp peeled and deveined
• 2 eggs whisked well
• salt
• 1/4 cup coconut flour(or all purpose flour)
• 1 cup unsweetened shredded coconut
• coconut oil for frying(or corn oil)
• Mix coconut flour and coconut.  Dip shrimp in eggs, then in flour mixture, pressing down to coat.  Heat coconut oil (or corn oil) and cook shrimps until crispy on both sides.