Shrimp and Grapefruit Salad

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By: Andrew Chase and Annabelle Waugh

Grapefruit is at its best in the winter, and this salad, which is loosely based on a number of similarly flavoured Southeast Asian salads, makes good use of this seasonal ingredient.

Ingredients

3 grapefruits

1/4 cup (60 mL) peanut or vegetable oil

4 cloves garlic, thinly sliced

3 tbsp (45 mL) rice or cider vinegar

1 tbsp (15 mL) fish sauce

1 to 3 tsp (5 to 15 mL) minced hot peppers

3/4 tsp (4 mL) granulated sugar

1/4 tsp (1 mL) white pepper

1 lb (500 g) cooked peeled deveined shrimp

1 head Boston lettuce

1/4 cup (60 mL) dry-roasted peanuts, coarsely crushed

2 green onions, finely sliced

1/4 cup (60 mL) loosely packed fresh mint (or 2 tsp/10 mL dried)

1/4 cup (60 mL) fresh coriander (optional)

Preparation

Cut off peel and remove pith from grapefruits. Over bowl, cut out sections from between membranes. Drain, reserving sections and ¼ cup (60 mL) of the juice.

In small skillet, heat oil over medium heat; cook garlic until golden, 1 to 3 minutes. Strain through fine sieve over heatproof bowl. Let cool, reserving oil and garlic separately.

Whisk together reserved grapefruit juice, vinegar, fish sauce, hot peppers, sugar and pepper; gradually whisk in reserved oil. (If using dried mint, add to dressing.) Chill in freezer for 5 minutes.

On serving plate, arrange grapefruit sections and shrimp over lettuce leaves; spoon dressing over top. Scatter peanuts, reserved garlic and green onions over salad. Cut mint leaves into fine strips; sprinkle over salad along with coriander (if using).

Serving(s): 12 buffet servings

Nutritional Information
Per serving
Calories	123
Protein	9 g
Fat (total)	7 g
Sat. Fat	1 g
Carbohydrate	7 g
Fibre	2 g
Cholesterol	57 mg
Sodium	199 mg
Calcium	4 % RDI
Iron	9 % RDI
Vitamin A	5 % RDI
Vitamin C	38 % RDI
Folate	12 % RDI

Also in this menu:

An international buffet

Source

Homemakers Magazine: Dec./Jan. 2005

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