In a sauté pan, heat olive oil. Then add shrimp. Cook approximately 2 minutes per side. When the shrimp are done, turn off heat.
In a large bowl, add romaine, scallion, red pepper, toasted coconut and dressing. Toss until dressing is fully incorporated. Portion salads onto 4 plates. Top with sautéed shrimp.
In a medium bowl, add orange juice, apple cider vinegar, syrup and soy.