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Makes 4 servings
Time: 30 minutes
Ingredients: |
| 1 to 1 ½ |
pounds shrimp |
| |
Salt |
| 3 Tbs |
nam pla (fish sauce) or soy sauce |
| 1 Tbs |
sugar |
| |
the juice of 2 limes |
| 6 cups |
lettuce or mesclun, washed and dried |
| 2 |
grapefruits, peeled and sectioned, tough white pith removed, each section cut in half |
| ¼ cup |
chopped mint |
| ¼ cup |
chopped cilantro or basil (preferably Thai basil) |
| |
Minced chiles or dried red pepper flakes, optional |
| |
1/2 cup chopped dry-roasted peanuts, optional |
| |
| Preparation: |
| 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. Cool in the refrigerator or under cold running water, then peel (and devein if you like). Cut the shrimp in half if they're large.
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| 2. |
Meanwhile, make the dressing: combine the nam pla or soy with 2 tablespoons of water, the sugar, and lime juice and blend or whisk until smooth.
|
| 3. |
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. |
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