At least one hour before you're ready to cook the shrimp for the salad, in a large bowl, combine the de-veined, shelled shrimp with 1 can of lite coconut milk and 2 tbsp of lime juice. Let it marinate until you're ready to cook!

After marinating, in a medium-size frying pan over medium heat add 1 tbsp of olive oil. Drain the shrimp and add them to the frying pan, cook for 5-10 minutes or until perfectly pink!

In a small bowl, combine the 1/2 cup sweet chili sauce, 3 tbsp rice wine vinegar, 1/2 tbsp sesame seed oil, 1 tsp fish sauce, 1/8 tsp garlic powder, and 1/8 tsp of ground ginger. Whisk together to combine. Set aside.

Start by placing the baby spring mix down and then layer the chopped basil, cilantro, mango slices, and red peppers. Next, make a line of shrimp down the bowl, top with a few jalapenos, drizzle with dressing, and finish with a sprinkle of chopped cashews!

Grab a fork, dig in, and enjoy!!