Smoky-Hot Raspberry Shrimp

Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drain pineapple, reserving 3 tablespoons of the juice; set aside. In a small bowl combine chili powder, cumin and black pepper. Sprinkle chili powder mixture evenly over shrimp; rub in with your fingers.

For sauce, in a small microwave-safe bowl combine raspberry spreadable fruit, 2 tablespoons of the reserved pineapple juice, the Worcestershire sauce and chile peppers. Microwave on 100 percent power (high) about 1 minute or until spreadable fruit is melted. Stir until smooth. Set aside 1/4 cup of the sauce for drizzling.

Lightly coat a grill pan with cooking spray; heat over medium-high heat. Add the shrimp; cook about 5 minutes or until nearly opaque, turning occasionally. Brush the remaining sauce over both sides of the shrimp and add pineapple to pan; cook 1 minute more. Discard any remaining sauce used as a brush-on.

On a serving platter arrange lettuce and jicama. Top with shrimp and pineapple. Stir the remaining 1 tablespoon pineapple juice into the reserved sauce; drizzle over all. Sprinkle with coconut.