Spiced Shrimp Salad

• 2 tablespoons dried lemon grass
• 1 pound medium shrimps, peeled, deveined and halved lengthwise
• 2 tablespoons Thai fish sauce
• 1/4 cup fresh lime juice
• 1 teaspoon hot red pepper flakes
• 2 tablespoons sliced shallots
• 2 tablespoons chopped scallions
• 1 tablespoon thinly sliced fresh green chili
• 2 tablespoons chopped fresh mint leaves

1. Place lemon grass in blender or spice mill; grind to powder.
2. Set aside.
3. Bring saucepan of water to boil, add shrimp, cook 30 seconds, then drain and rinse them with cold water.
4. Drain well and transfer to a bowl.
5. Mix fish sauce and lime juice.
6. Add pepper flakes, shallots and scallions.
7. Pour mixture over shrimp.
8. Mix, then fold in pulverized lemon grass.
9. Transfer to a serving bowl and scatter the green chili and mint on top.
10. Serve at room temperature.

lemon grass, shrimps, fish sauce, lime juice, hot red pepper, shallots, scallions, green chili, mint leaves

Taken from cooking.nytimes.com/recipes/4750 (may not work)