Shrimp and Rice Salad With Pineapple Vinaigrette

• 1 cup 1/2-inch cubes pineapple
• 1 dried red chili pepper, seeded
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 small shallot, sliced
• 1 clove garlic, sliced
• 13 cup safflower oil
• 1/2 teaspoon kosher salt
• A few grinds black pepper
• 2 tablespoons basil-flavored olive oil
• 1 1/4 pounds peeled rock shrimp
• Salt to taste
• 5 cups cooked jasmine rice, cooled
• 3 scallions, thinly sliced
• 1/2 cup coarsely chopped basil
• 1/4 cup coarsely chopped mint
• 2 tablespoons finely chopped cashews

1. To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth.
2. Set aside.
3. To make the salad, heat the basil oil over high heat and add the shrimp.
4. Season with salt and saute until the shrimp just turn pink, about 3 minutes.
5. Set aside to cool.
6. When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss.
7. Garnish with cashews and serve.

pineapple, red chili pepper, lemon zest, lemon juice, shallot, clove garlic, safflower oil, kosher salt, black pepper, basilflavored, rock shrimp, salt, jasmine rice, scallions, basil, mint, cashews

Taken from cooking.nytimes.com/recipes/9525 (may not work)