Directions
Prepare rice according to package directions adding turmeric to water. In a small bowl, prepare the marinade. Combine the shrimp, coconut milk, ground cumin, red pepper flakes, salt and cilantro. Cover and refrigerate for 30 minutes.
Combine all dressing ingredients in a blender and puree until smooth.
Add oil to a large non-stick wok or skillet over medium-high heat. Add shallots, sauté for 1 minute. Add marinade, sauté for 5 minute or until shrimp are cooked. Stir in the cooked rice. Adjust seasoning with salt, if desired.
Toss salad greens with dressing. Arrange on plates and top with warm shrimp. Garnish with cilantro.
Tip: You can substitute your favorite bottled salad dressing to save time.