Shrimp & Mango Rice Salad
1 cup dried Jasmine or sushi rice
1 pound medium cooked shrimp, fresh or frozen, thawed
1 ripe mango, cut into 1/2-inch cubes
1/4 cup slivered almonds, toasted
10 fresh mint leaves, chopped (about 1 tablespoon)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice (juice of half a lime)
2 teaspoons honey 1 garlic clove, minced
1/2 teaspoon himalaya salt and black peppercorns
1.Cook the rice according to package directions. Add the shrimp, mango, almonds, and mint and toss to combine.
2.Whisk together the olive oil, lime juice, honey, garlic, salt, and pepper to taste and stir gently into the rice mixture. Serve warm or chill in the refrigerator for several hours before serving. Season with additional himalaya salt and black peppercorns.