Asian Shrimp and Grapefruit Salad
- 1 to 1½ pounds unshelled shrimp
- Salt
- 3 tablespoons nam pla (Thai fish sauce) or soy sauce
- 1 tablespoon sugar Juice of 2 limes
- 6 cups torn lettuce or mesclun, washed and dried
- 2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro Minced chiles or crushed red pepper flakes, optional
- ½ cup chopped dry-roasted peanuts, optional
Instructions:
Although lime is by far the most commonly used citrus fruit in Thai and other Southeast Asian cooking, grapefruit and its close relative, the pomelo, are often found in savory dishes, especially cool salads.
- Put the shrimp in a saucepan with salted water to cover. Bring to a boil, then turn off the heat and let sit for 5 minutes, or until the shrimp are opaque in the center. Cool in the refrigerator or under cold running water, then peel (and devein if you like). Cut the shrimp in half if they’re large.
- To make the dressing, combine the nam pla or soy with 2 tablespoons water, the sugar, and lime juice and blend or whisk until smooth.
- Arrange the lettuce on four plates and top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro. Drizzle with the dressing, then sprinkle with a little chile and chopped peanuts, if you like, or pass them at the table.