SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

Southeast Asian Shrimp and Grapefruit Salad image

Yield makes 4 servings

Number Of Ingredients 11

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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)

Steps:

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.
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.
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.