Heat a medium nonstick skillet over medium-high heat and coat with nonstick cooking spray. Add the shrimp and ¼ teaspoon salt to the hot skillet and sauté for 4 minutes or until the shrimp turn pink, turning once. Let stand until cool and coarsely chop.
Combine the crabmeat, corn, cilantro, onion, coconut, avocado, jalapeño chile and ¼ teaspoon salt in a bowl and mix well. Stir in the shrimp. Whisk the lemon juice and olive oil in a bowl until blended and add to the shrimp mixture, tossing to coat. Spoon the salad onto the lettuce-lined plates. The coconut may be omitted and additional avocado may be added according to taste.
Preheat the oven to 350 degrees. Spread the coconut in an even layer on a baking sheet and toast for 10 minutes or until light brown, stirring once.
From Table of Content, reprinted with permission from Junior League of Birmingham, Inc. Table of Contents can be purchased here.