Pomelo salad with shrimp and coconut

Directions

1. In a pan, toast the shredded coconut over medium high heat for 3 minutes. You want the coconut to be a deep golden brown. Remove from heat and allow to cool. Set aside.

2. Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl (make sure you have large chunks).

3. In a medium bowl, mix the marinade: lime juice, fish sauce, palm sugar and red chili flakes. Gently mix in the pomelo or grapefruit slices.

4. In a medium sauce pan, bring 3 cups of water to a boil. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Drain.

5. Add the shrimp, mint leaves and cilantro to the pomelo and marinade. Make sure that the shrimp and pomelo slices are deeply covered with the dressing.

6. Arrange the mixed greens on a serving platter. Transfer the shrimp and pomelo mixture on top of the lettuce leaves.

7. Garnish with the toasted coconut and fried shallots.

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