Coconut Rice Shrimp Salad | Think Rice (Canada)

Ingredients

• 1/2 cup (125 mL) unsweetened coconut milk
• 1/4 cup (50 mL) rice vinegar
• 1 tbsp (15 mL) vegetable oil
• 3 tbsp (45 mL) chopped fresh basil
• 1/2 tsp (2 mL) salt
• 3 cups (750 mL) cooked U.S. Jasmine or medium grain rice
• 1 lb (500 g) peeled, deveined cooked shrimp
• 1/2 cup (125 mL) chopped salted peanuts
• Additional whole basil leaves