It is always nice to have another recipe for shrimp salad and this may be just the ticket.
- 1/2 cup coconut milk
- 1/4 cup rice vinegar
- 1 1/4 tbsp. vegetable oil
- 2 tbsp. basil (fresh and chopped)
- pinch of salt
- 3 cups of basmati rice
- 1 1/2 lb. peeled, cleaned cooked shrimp
- 3/4 cup chopped cashews
- 1/4 cup finely chopped fresh parsley
In a small bowl, whisk the milk, vinegar and oil together to combine. Add the chopped basil leaves and set aside.
In a bowl gently combine the rice, shrimp and milk mixture. Spoon into larger bowls (presentation here, do not fill), sprinkle with the cashews and finely chopped parsley.
If you have fresh flowers, cut one off and place in the corner of the bowl. WOW! You did it and it looks very professional!