Make croutons: Preheat the oven to 375. Line a baking pan with foil and set aside. In a small skillet, heat about 1 tablespoon of coconut oil {or oil of your choosing}. Add the cubed bread and toss quickly to coat. Toast for 1-2 minutes in the skillet, then transfer to baking pan, sprinkle with salt and bake for about 4-5 minutes or until golden brown. {Keep an eye on them, they can burn quickly!} Remove from oven and set aside.
Meanwhile, prepare shrimp: Heat about a tablespoon of oil in a medium skillet. Add shrimp and cook until opaque and cooked through, about 3-4 minutes. In the last minute of cooking, add the BBQ sauce to the skillet and toss with the shrimp. Set aside.
Make dressing: In a small bowl, whisk together barbecue sauce, pineapple juice and lime juice. Set aside until ready to use.
Arrange salad: On a large plate or platter, arrange a bed of lettuce. Top with a row of each of shrimp, shredded carrot, diced pineapple, macadamia nut pieces, diced green bell pepper, diced red onion, and croutons.
Serve BBQ dressing on the side or drizzle over salad before serving.