Asian Island Salad Bowl with Coconut Rice and Grilled Shrimp Skewers
MAKES: 3 - 4 Servings
1 cup light coconut milk
1 cup water
1 cup uncooked jasmine rice
1 teaspoon sugar
1 pound raw medium-large shrimp, peeled and deveined with tails intact
Peanut oil, as needed
Salt and ground black pepper, to taste
1 to 2 tablespoons chopped fresh cilantro or parsley, optional
1 package DOLE® Asian Island Crunch® Kit
Combine coconut milk, water, rice and sugar in medium saucepan; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat; let stand covered 15 minutes longer.
Thread shrimp on 4 (10-inch) wooden skewers. Lightly brush with oil, salt and pepper to taste. Grill shrimp over medium-high heat 4 to 5 minutes or until pink, turning once. Sprinkle with cilantro, if desired.
Combine all ingredients in salad kit except Sesame Ginger Dressing in large bowl. Reserve 1 to 2 tablespoons dressing; toss remaining dressing with salad.
Spoon cooked rice into 4 large serving bowls. Top each with salad mixture and shrimp skewers. Drizzle with reserved dressing.