Prawn Salad with Coconut Dressing

Julesong's Note:

This is a nice, light seafood and rice salad that's wonderful for lunch or dinner during hot summer days!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Salad

• 1 ½ lbs cooked large shrimp or 1 ½ lbs shrimp
• 2 mangoes , peeled,cored,and cubed
• 2 avocados , peeled,cored,and cubed
• 4 cups cooked thai rice
• 8 leaves butter lettuce

Dressing

• ½ cup coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• ½ teaspoon curry powder , to taste
• 1 clove garlic , finely minced
• 1 teaspoon grated fresh ginger
• 2 teaspoons sugar
• ¼ teaspoon turmeric
• ¼ teaspoon salt
• 2 dashes black pepper
• 1 teaspoon olive oil
• 1 dash Tabasco sauce

Directions:

1. Shell and de-vein the prawns, leaving tails intact.
2. Place all dressing ingredients in a jar and shake well.
3. Place prawns, mango, and avocado in a bowl and toss with dressing.
4. Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
5. Serve and enjoy!
6. Makes 4 servings.
7. Make sure to use fully-ripe mangos and avocados in this recipe.