🍤🍚 Coconut Shrimp and Rice Salad 🍤🍚

What's for dinner?  Why not try this recipe?

 Serves 4 

Ingredients:

1 cup Mahatma® Basmati Rice
1/2 tsp turmeric

MARINADE:
1 lb large shrimp, peeled and deveined
1/3 cup coconut milk
1 tsp ground cumin
1/2 tsp red pepper flakes
1 tsp salt
1/4 cup fresh cilantro leaves, chopped

DRESSING:
1/2 cup olive oil
1/4 cup white wine vinegar
1 Tbsp fresh ginger root, minced
1 tsp ground cumin
1/4 cup fresh cilantro leaves

ASSEMBLY:
2 tsp vegetable oil
1/2 cup shallots, thinly sliced
6 cups mixed salad greens
salt, to taste
cilantro, for garnish

Method:
Prepare rice according to package directions, adding turmeric to the water. In a small bowl, prepare the marinade. Combine the shrimp, coconut milk, ground cumin, red pepper flakes, salt, and cilantro. Cover and refrigerate for 30 minutes. Combine all dressing ingredients in a blender and puree until smooth.
Add oil to a large non-stick wok or skillet over medium-high heat. Add shallots, sauté for 1 minute. Add marinade, sauté for 5 minutes or until shrimp are cooked. Stir in the cooked rice. Adjust seasoning with salt, if desired. Toss salad greens with dressing. Arrange on plates and top with warm shrimp. Garnish with cilantro.