Coconut-Rice Salad With Mango And Shrimp

Ingredients

• 1 cup cucumber cubed peeled seeded
• 0.3 cup cilantro leaves fresh chopped
• 3 tablespoons mint leaves fresh chopped
• 0.3 cup green onions thinly sliced
• 2 tablespoons jalapeno minced seeded
• 0.8 cup coconut milk light
• 0.3 cup juice of lime fresh
• 2 cups mangos ripe cubed peeled ( 2 large)
• 1.3 cups rice long-grain uncooked
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 pound shrimp deveined peeled
• 5.8 cups water divided

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring 4 cups water to a boil in a large saucepan.
2. Add shrimp; cook 1 1/2 minutes or until done.
3. Drain and rinse with cold water. Cover and chill.
4. Combine 1 3/4 cups water and coconut milk in pan, and bring to a boil.
5. Add rice and 1/4 teaspoon salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
6. Remove from heat, and fluff with a fork. Spoon rice mixture into a large bowl; cool.
7. Add shrimp, mango, and remaining ingredients to rice mixture, tossing well. Cover and chill.