Preheat grill to medium heat. For the shrimp marinade, place ingredients (except shrimp) in a blender and puree until blended (add water, a little at a time, if needed to agitate blender) Scrape contents of blender into a gallon sized zip top bag and add cleaned shrimp. Refrigerate at least 4 hours or overnight. For the vinaigrette: add the thawed cream bars, toasted coconut, passion fruit nectar, white wine vinegar, orange juice, lime juice, lemon juice, orange zest, lime zest, lemon zest, and salt to a blender and puree on low speed. Drizzle olive oil slowly into blender and continue to process for two minutes. Pour vinaigrette into serving dish and stir in chopped cilantro and chopped red bell pepper; set aside.

Using a tong, place shrimp onto heated grill which has been sprayed with non stick cooking spray, discarding remaining marinade. Grill shrimp for 2 1/2 minutes on each side or until opaque. Remove shrimp from heat. For the salad: Place 1 1/2 cups of baby greens onto each serving plate, topped with red onions. Place 6 shrimp in the center of greens and scatter diced mango around side of salad. Drizzle with Citrus Coconut Vinaigrette. Pass remaining dressing. Serves 4 as a main dish.