Grilled Shrimp with Coconut Rice Salad
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Appears in Cook's Country June/July 2014
We grill jumbo shrimp over a hot fire until lightly charred, and then serve the seafood over a refreshingly dressed, mango-studded, coconut rice salad.
WHY THIS RECIPE WORKS
We boil the rice in plenty of salted water until tender and then dry it on a dish towel so it can absorb more of the potent dressing.