As Promised - Pineapple Shrimp Salad

Here is a great recipe for a salad that you will want to make again and again. The inspiration for this came the day after my daughter Callie made shrimp taco's for dinner. I had all of this leftover food and hunger set in. Enjoy...

Ingredients:
2 cups minute rice
2 cups pineapple juice
1/2 cup chopped cilantro
2 heads of Romaine lettuce chopped
2 tomatoes, chopped
50-60 medium sized RAW shrimp
4 Tbsp honey
2 cans whole black beans
16 oz frozen corn
1 pineapple
1 cup brown sugar
1 mango
1 cup shredded cheddar cheese
1 cup shredded Mexican coita cheese
1 bag tortilla chips or strips

1. Cook rice with pineapple juice instead of water. When finished add cilantro; set aside.
2. Cook corn in boiling water for 5 minutes, drain and remove from heat; set aside.
3. Put 4 Tbsp olive oil in frying pan, throw in shrimp, add honey and cook over medium heat until pink. 4. Add the cooked corn and mix well; set aside.
5. Slice skin off pineapple. Cut in half from top to bottom, then take out center core. Slice top to bottom in twelve columns. Roll in brown sugar and throw on a hot grill for 5 minutes until done. Turn the pineapple over several times during cooking.

In each individual salad bowl, start by spooning in some rice. Follow that with the heated beans. Throw a lot of lettuce on top of that and then spoon on the shrimp/corn mixture. Follow that with cheddar and then coita cheese. Top it off with diced tomato, diced mango, tortilla strips and cilantro dressing (recipe below) YUM!

Cilantro dressing...
6 tomatillo, peeled and quartered
1 bunch cilantro, rough chopped
2 avocado, in chunks
1 Tbsp mincd garlic
1/2 red onion, rough chopped

Mix all in food processor or blender until no chunks left.
Add in 3/4 cup ranch dressing mix well.