Coconut-Rice Salad With Mango And Shrimp

• 5 3/4 cups water, divided
• 1 pound medium shrimp, peeled and deveined
• 3/4 cup light coconut milk
• 1 1/4 cups uncooked long-grain rice
• 1/4 teaspoon salt
• 2 cups cubed peeled ripe mango (about 2 large)
• 1 cup diced seeded peeled cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onions
• 1/4 cup fresh lime juice
• 3 tablespoons chopped fresh mint
• 2 tablespoons minced seeded jalapeno pepper
• 1/2 teaspoon salt

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

water, shrimp, light coconut milk, longgrain rice, salt, mango, cucumber, fresh cilantro, green onions, lime juice, fresh mint, pepper, salt

Taken from www.myrecipes.com/recipe/coconut-rice-salad-with-mango-shrimp-0 (may not work)