Coconut Shrimp and Sweet Potato Salad
1 18 oz package SeaPak® Family Size Jumbo Coconut Shrimp
4 large sweet potatoes, cooked, peeled and diced into 1 1/2-inch pieces
6 slices bacon, cooked crisp and crumbled
1 can (20 oz) pineapple chunks, drained
1⁄2 cup plain yogurt
Juice and zest from one lime
Freshly ground black pepper
1 head of butter lettuce
Bake shrimp according to package directions and keep warm.
In a large mixing bowl, fold the potatoes, bacon, pineapple, yogurt, lime juice and zest together.
Salt and pepper to taste.
To serve, line serving bowl or individual bowls with lettuce leaves and top with sweet potato salad with warm coconut shrimp on the side.