Thai Shrimp Salad

1 lb (450 g) large shrimp
1 stick lemon grass* (optional)
1+1/2 cups (375 ml) water
1/2 lemon
3 Tbsp (45 ml) lime juice
1 Tbsp (15 ml) fish sauce*
Crushed red pepper flakes to taste
1/2 red bell pepper (capsicum), seeded and cut
into very thin strips
1/2 red onion, very thinly sliced
3 Tbsp (45 ml) each roughly chopped fresh mint,
basil, and cilantro (coriander leaves)
Salt and freshly ground pepper to taste
For garnish: lettuce leaves, cilantro (coriander leaves),
orange slices, lime wedges

*Available in finer supermarkets and Asian specialty shops.

Peel and devein the shrimp and set aside. Smash the optional lemon
grass with the flat of a large knife and cut into 1-inch (2 cm)
pieces. Combine the water and lemon grass in a saucepan and bring to
a boil over high heat. Squeeze the 1/2 lemon juice into the water and
add the rind. Boil for 2 minutes and add the shrimp. Boil the shrimp
for 2 minutes and drain immediately. Discard the lemon grass and
lemon rind. Combine the shrimp, lime juice, fish sauce, red pepper
flakes, red pepper strips, sliced onion, chopped herbs, salt, and
pepper, and toss to combine the ingredients. Serve hot, chilled, or
at room temperature on a bed of lettuce leaves and garnish with
cilantro, orange slices, and lime wedges. Serves 4 to 6.Jenn in Middle
Missouri


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