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Coconut Rice Shrimp Salad

For an exciting Asian touch, serve this refreshing summer side salad. This recipe combines rice vinegar and coconut milk with the nutty flavour of US Jasmine rice to create a flavourful nest for chilled shrimp.

1/2 cup	unsweetened coconut milk	125 mL
1/4 cup	rice vinegar	50 mL
1 tbsp	vegetable oil	15 mL
3 tbsp	chopped fresh basil	45 mL
1/2 tsp	salt	2 mL
3 cups	cooked U.S. Jasmine or medium grain rice	750 mL
1 lb	peeled, deveined cooked shrimp	500 g
Garnish:
1/2 cup	chopped salted peanuts	125 mL
	Additional whole basil leaves

In small bowl, whisk together milk, vinegar and oil. Add chopped basil and salt; set aside. In medium bowl, stir rice, shrimp and coconut milk mixture until blended. Spoon into serving bowl; sprinkle with peanuts and basil leaves to garnish.