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A tasty Asian salad with grilled shrimp and coconut rice.
1 cup light coconut milk1 cup water1 cup uncooked jasmine rice1 tsp sugar
Combine coconut milk, water, rice and sugar in medium saucepan; bring to boiling. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand covered 15 minutes longer.
1 lb raw medium-large shrimp, peeled and deveined with tails intactPeanut oil, as neededSalt and ground black pepper, to tastecilantro (optional)
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.
1 pkg DOLE All Natural Asian Island Crunch™ Kit
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.
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