Margarita Shrimp With Coconut Greens And Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

• 1 tablespoon kosher salt, divided, plus 1 teaspoon
• 1 lb elbow macaroni (455 g)
• 2 cups mayonnaise (480 g)
• 2 tablespoons apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon sugar
• 2 medium carrots, shredded
• 2 scallions, thinly sliced
• ¼ cup buttermilk (60 mL)

Margarita Shrimp

• 1 lb jumbo shrimp (455 g), peeled and deveined, tails on
• 1 teaspoon kosher salt
• 1 ½ cups margarita mix (360 mL)
• 4 tablespoons blanco tequila, divided
• 2 tablespoons fresh cilantro, finely chopped
• 1 lime, zested
• Lime wedge, for serving

Braised Coconut Greens

• 2 tablespoons unrefined coconut oil
• 1 clove garlic, thinly sliced
• 1 small red onion, thinly sliced
• kosher salt, and freshly ground black pepper, to taste
• ¼ cup unsweetend coconut milk (60 mL), plus 2 tablespoons for serving
• 1 tablespoon light brown sugar
• 1 lime, juiced
• 2 bunches kale, stems discarded, leaves roughly chopped
• 4 oz snow peas (120 g), ends trimmed, halved crosswise
• ¼ cup unsweetened toasted coconut flakes (25 g), for serving