Fill a bowl with ice water. In a medium saucepan of salted boiling water, poach the shrimp until just cooked through, 2 to 3 minutes. Drain, then transfer the shrimp to the ice bath to cool. Drain and pat dry.
In a medium bowl, whisk the coconut water with the rice vinegar, lime juice, chopped scallion, garlic, ginger and sugar. Season the marinade with salt and pepper. Add the poached shrimp and all of the remaining ingredients and toss to combine. Cover and chill for 30 minutes before serving.
The poached shrimp and marinade can be refrigerated separately overnight.
Juicy aromatic Chenin Blanc: 2012 Champalou Vouvray.
Combine coconut water and coffee granules; stir until granules are dissolved. In blender combine coconut water mixture, ice cream and cinnamon, if desired. Puree until smooth.
In blender combine coconut water, banana, nilla wafer cookies, coconut yogurt, honey, vanilla and cinnamon. Puree until smooth.