1. Season shrimp with salt and pepper. Heat 1 tbsp oil in a large skillet until hot. Add shrimp and cook on both sides until shrimp curls up and is cooked through; removed from skillet and set aside.
2. Cover four dinner plates with Boston lettuce leaves. Divide carrots, cherry tomatoes, pineapple, kiwi and avocado among the four plates, placing a pile of the shredded carrots in the center of each plate. Arrange cooked shrimp on top of carrots.
3. Make Mango Mint Lime dressing by placing mango, orange juice, lime juice, honey and ginger in a blender. Blend until smooth; drizzle in remaining 1/4 cup olive oil and blend until emulsified. Transfer dressing to a bowl and stir in minced shallots and chopped mint. Season to taste with salt and pepper. Drizzle dressing on top of salad and garnish with extra mint and coconut flakes, if desired.