Pink Grapefruit Salad with Toasted Coconut and Fresh Mint

• 3 tablespoons shredded coconut
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 cups bite-sized chunks peeled, sectioned pomelo or grapefruit
• 2 tablespoons dried shrimp, coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional)
• 1 tablespoon coarsely chopped shallots
• 2 teaspoons finely chopped fresh hot green chilies or dried red chili flakes
• 1/2 cup coarsely chopped fresh mint or cilantro
• Leaves of Boston lettuce or bibb lettuce for accompaniment

1. Toast the shredded coconut in a small, dry skillet over medium-high heat for 3 to 4 minutes, tossing often, until most of it turns a rich, soft brown.
2. Turn out onto a saucer to cool.
3. In a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and form a smooth sauce.
4. Add the pomelo, toasted coconut, dried shrimp (if using), shallots, chilies, and mint, and toss gently to combine everything well.
5. Transfer to a serving platter with lettuce leaves on the side, and serve at room temperature.

shredded coconut, freshly squeezed lime juice, fish sauce, sugar, bitesized, shrimp, shallots, fresh hot green chilies, fresh mint, boston lettuce

Taken from www.cookstr.com/recipes/pink-grapefruit-salad-with-toasted-coconut-and-fresh-mint (may not work)