Thai Shrimp and Grapefruit Salad with Coconut Rice - Florida Citrus

Ingredients

• 2 large Florida Grapefruits, segmented and cut into bite-sized pieces
• 16 large shrimp, peeled and deveined
• 2 small heads of radicchio, roughly chopped
• ¼ cup carrots, thinly sliced
• ¼ cup scallions, thinly sliced
• 3 mint leaves
• 3 basil leaves
• 2 chiles, thinly sliced
• ¼ cup dry-roasted peanuts, roughly chopped
• ¼ cup coconut flakes, toasted
• Dressing, see recipe below
• Lime wedges for serving
• Olive oil
• Salt
• Pepper
• 2 cups jasmine rice
• 1 cup coconut milk
• 2 cups water
• ½ tsp. salt
• 3 tbsp. coconut, shredded
• Coconut, toasted for garnish
• Scallions, thinly sliced
• Florida Grapefruit juice, reserved from segmented grapefruit
• ¼ cup fish sauce
• 3 tbsp. lime juice
• 3 tbsp. coconut sugar
• 2 tbsp. water
• 1 garlic clove, smashed to a paste