In a medium saucepan of boiling water, blanch the shrimp until they start to curl, about 1 minute. Drain the shrimp and set aside. In a large bowl, toss the mixed greens, jicama, bean sprouts, scallions, carrot, red pepper and cilantro. Add the shrimp and the coconut dressing and toss well. Mound the salad on 4 large plates and serve at once.
Capers grow well there, so they are a major source of flavor in the sauce.
In a large serving bowl, combine the tomatoes, olive oil, parsley, mint, basil, capers, garlic and red and black peppers. Season with sea salt. Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of sea salt, then add the pasta and cook, stirring occasionally, until al dente. Drain the pasta and add it to the serving bowl.