Vietnamese Shrimp Salad

• dressing
• 1/4 cup coconut milk
• 1 1/2 tablespoons fish sauce
• 1 lemon, zest of
• 1 lemon, juice of
• 2 tablespoons finely chopped cilantro
• 4 -5 leaves fresh basil, finely chopped
• 1 finely sliced red pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed dried chili
• 1 teaspoon sugar
• salad ingredients
• 2 -3 cups shrimp, peeled, deveined
• 1 cup asparagus (new tiny asparagus is best)
• 1/4 head iceberg lettuce, chopped into slices
• 2 peaches, peeled and sliced
• 1 pineapple, hollowed out and cut into pieces
• 1 cup finely sliced cucumber

1. Bring all of the ingredients in the dressing to a boil.
2. Stir occasionally until the sauce has thickened.
3. Taste the sauce and add salt/sugar as necessary: the sauce should be sweet/sour.
4. Place the shrimp in the sauce and allow to simmer.
5. Cook the asparagus.
6. The time for this will vary depending on how thick the asparagus is.
7. For tiny asparagus, 2-3 minutes.
8. Add the asparagus to the shrimp.
9. Take this mixture off of the heat and allow to cool.
10. Mix together the shrimp/asparagus/dressing, lettuce, peaches, pineapple, and cucumber together, and serve in the hollowed out pineapple halves.

dressing, coconut milk, fish sauce, lemon, lemon, cilantro, fresh basil, red pepper, garlic powder, dried chili, sugar, salad ingredients, shrimp, head iceberg lettuce, peaches, pineapple, cucumber

Taken from www.food.com/recipe/vietnamese-shrimp-salad-97391 (may not work)