“Rice to the Rescue!” Recipe Contest Winner - Kimberly Stipe Yield: Makes 6 servings.

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   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.

Meal Part: Salad   Preparation: One-Dish Meal, Quick and Easy   Main Ingredient: Fish/Seafood   Cuisine Type: Thai

Nutrition Facts Calories 300   % Daily Value* Total Fat 11g 17% Saturated Fat 23% Polyunsaturated Fat 10% Monounsaturated Fat 16% Cholesterol 148mg 49% Sodium 353mg 15% Potassium 8% Total Carbohydrate 28g 9% Dietary Fiber 1g 4% Protein 21g

Tip: If available, Thai basil is especially good in this salad.