Shrimp and Rice Salad

260

Ingredients:

• Mixed Rice – 1 cup (long-grain and wild rice)
• Shrimp – 350 gms, cooked and shelled
• Mango – 1, peeled, seeded and diced
• Scallions – 4, sliced
• Almonds – 1/4 cup, slivered
• Fresh Mint – 1 tblsp, finely chopped

For the Dressing:

• Extra Virgin Olive Oil – 1 tblsp
• Lime Juice – 2 tsp
• Garlic – 1 clove, crushed
• Honey – 1 tsp
• Salt and Pepper

Method:

1. Cook the rice in a large pan of lightly salted boiling water for 30 minutes or until tender.
2. Drain and transfer to a large bowl, then add the shrimp.
3. To make the dressing, mix all the ingredients together in a large measuring cup, seasoning to taste with the salt and pepper, and whisk well until thoroughly blended.
4. Pour the dressing over the rice and shrimp mixture and let it cool.
5. Add the mango, scallions, almonds and mint to the salad.
6. Season to taste with pepper.
7. Stir thoroughly.
8. Transfer to a large serving dish.
9. Serve.