Southeast Asian Shrimp and Grapefruit Salad

Southeast Asian Shrimp and Grapefruit Salad
by Mark Bittman

View a print ready page. 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. 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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