Thai Shrimp and Grapefruit Salad with Coconut Rice

1. Heat a non-stick skillet with a tablespoon of olive oil.

2. Add the shrimp and season with salt and pepper.

3. Saute until shrimp turns pink and opaque, approximately 3 minutes per side. Set aside.

4. Place the segmented Florida Grapefruit, radicchio, carrots, scallions, mint and basil leaves, and chiles in a large bowl. Save several Florida Grapefruit segments for garnish.

5. Add all of the dressing ingredients in a bowl and whisk until fully combined.

6. Add half of the dressing to the salad mix and toss lightly, reserving some dressing for serving on the side.

7. Rinse rice under cold water.

8. Add all coconut rice ingredients to a rice cooker. Cook rice accordingly.

9. Top cooked rice with toasted coconut and scallion.

10. Divide salad and shrimp amongst six plates on top of a bed of rice.

11. Garnish with Florida Grapefruit segments.