Coconut Crab And Shrimp Salad

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1/2 pound medium shrimp, peeled and deveined

1/2 teaspoon salt, divided

1 cup fresh or frozen corn kernels, thawed (about 2 ears)

1/3 cup finely chopped onion

1/3 cup chopped fresh cilantro

1/3 cup diced peeled avocado

1/2 pound lump crabmeat, drained and shell pieces removed

1 jalapeño pepper, seeded and chopped

3 tablespoons fresh lemon juice

2 teaspoons extravirgin olive oil

6 cups torn Boston lettuce (about 3 small heads)

1/4 cup flaked sweetened coconut, toasted

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