Grilled Shrimp with Coconut Rice Salad

Name: Grilled Shrimp with Coconut Rice Salad
Yield: Serves 4
Ingredients: 1 1/2 cups, long-grain white rice; , Salt and pepper; 6 tablespoons, olive oil; 3 tablespoons canned, coconut milk; 1 teaspoon, grated lime zest plus 3 tablespoons juice (2 limes); 1 , mango, peeled, pitted, and cut into 1/2-inch pieces; 4 , scallions, sliced thin; 2 , jalapeño chiles, stemmed, seeded, and minced; 3 tablespoons, chopped fresh mint; 1 1/2 pounds, jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed

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Appears in Cook's Country June/July 2014

We grill jumbo shrimp over a hot fire until lightly charred, and then serve the seafood over a refreshingly dressed, mango-studded, coconut rice salad.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

We boil the rice in plenty of salted water until tender and then dry it on a dish towel so it can absorb more of the potent dressing.

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