Southeast Asian Shrimp And Grapefruit Salad
- 1 to 1 1/2 pounds shrimp
- Salt
- 3 tablespoons nam pla (fish sauce) or soy sauce
- 1 tablespoon sugar
- Juice of 2 limes
- 6 cups lettuce or mesclun, washed and dried
- 2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- Minced chilies or dried red pepper flakes, optional
- 1/2 cup chopped dry-roasted peanuts, optional
- Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center.
- (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.)
- Cool in refrigerator or under cold running water, then peel (and devein if you like).
- Cut shrimp in half if they're large.
- Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
- Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.
shrimp, salt, fish sauce, sugar, section, mint, cilantro, chilies, peanuts
Taken from cooking.nytimes.com/recipes/10778 (may not work)