Thai Shrimp, Chicken, Pomelo Coconut Salad

• 1 Pomelo or ruby red
• 2 cups cooked shrimp
• 2 cups cooked shredded chicken
• 1 1/2 cups grated unsweetened coconut
• 6 shallots thinly sliced
• 1 tsp chopped red chili (or 1 red jalapeno seeded and thinly sliced)
• 1/2 cup mint
• 1 bunch cilantro w/ stalks finely chopped (approx 1 1/2 TBS)
• 1 head of lettuce shredded
• For Dressing:
• 2 cloves of garlic, crushed
• 1 1/2 TBS fish sauce
• 2 tsp sugar
• Juice from 1 large lime (about 1/2 cup)

1. 1. Peal, seed pomelo and flake flesh into a large bowl (make sure to discard all skin and membranes). Mix in shrimp, shredded chicken, coconut, shallots, chili, mint and cilantro.
2. 2.Blend all dressing ingredients together. Reserve 1/4 cup.
3. 3. Toss 3/4 of dressing with all other ingredients and refrigerate until ready to serve.
4. 4. Toss remaining 1/4 dressing with lettuce when ready to serve. Arrange on large plate and place shrimp/chicken mixture on top.

ruby red, shrimp, chicken, coconut, shallots, red chili, mint, cilantro w stalks, garlic, fish sauce, sugar, lime

Taken from www.epicurious.com/recipes/member/views/thai-shrimp-chicken-pomelo-coconut-salad-1240122 (may not work)