Combine melted coconut oil, chili powder, cayenne pepper, a pinch of salt & pepper in a small bowl. Set aside.

In a medium bowl toss chopped yams and 1 tablespoon coconut oil mixture until well coated. Sauté over medium-high heat until soft, about 5-10 minutes.

While the yams are being sautéed, in the same bowl prepare the shrimp. Add 2 tablespoons of the coconut oil mixture and the shrimp to the bowl. Toss until well coated. Cook shrimp over medium-high heat until opaque and cooked through.

Assembling the Salads: Lay a 1 cup bed of arugula on the bottom. Top with equally distributed sautéed yams, blueberries, pomegranate seeds, shrimp and chopped, toasted cashews. Drizzle lime juice over salad and sprinkle with the zest.

Additional Notes

The coconut oil might solidify when mixed with the cold shrimp but do not fear, the oil will melt once heated in the pan.