Bangkok Rice and Shrimp Salad

Description
Makes 6 servings.

Ingredients

 * 1/2 cup canned coconut milk
 * 1/4 cup rice vinegar
 * 1 tablespoon oil
 * 1/2 teaspoon salt
 * 3 tablespoons chopped basil, plus additional basil leaves for garnish
 * 3 cups cooked U.S. jasmine or medium grain rice
 * 1 pound frozen cooked Shrimp, peeled, deveined, thawed
 * 1/2 cup chopped salted peanuts

Directions
Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside. Stir rice, Shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.