Bangkok Rice and Shrimp Salad | Supreme Rice

Ingredients

• 1/2 cup canned coconut milk
• 1/4 cup rice vinegar
• 1 tablespoon oil
• 1/2 teaspoon salt
• 3 tablespoons basil, chopped (plus additional basil leaves for garnish)
• 3 cups cooked U.S. jasmine or medium grain rice
• 1 pound frozen cooked shrimp, peeled, deveined, thawed
• 1/2 cup salted peanuts, chopped