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
• 2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half (see Note)
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro or basil, preferably Thai basil
• Minced fresh chile or hot red pepper flakes (optional)
• 1/2 cup chopped dry-roasted peanuts (optional)

1. Put the shrimp in a saucepan with salted water to cover; bring to a boil, then turn off the heat and let sit for 5 minutes, or until opaque in the center.
2. Cool in the refrigerator or under cold running water, then peel (and devein if you like).
3. Cut the shrimp in half if theyre large.
4. Meanwhile, make the dressing: Combine the nam pla or soy sauce with 2 tablespoons of water, the sugar, and the lime juice and blend or whisk until smooth.
5. 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 chile and chopped peanuts if you like, or pass them at the table.

shrimp, salt, fish sauce, sugar, section, fresh mint, fresh cilantro, fresh chile, peanuts

Taken from www.epicurious.com/recipes/food/views/southeast-asian-shrimp-and-grapefruit-salad-386589 (may not work)