I don't mean to toot Mark Bittman's horn twice in week. Normally, I like to spread my chef love around. But when I saw that I had two grapefruits languishing in my produce drawer, and I had long since forgotten why I bought them, I knew what I would use them for.
This Southeast Asian Shrimp and Grapefruit Salad comes from The Minimalist Cooks Dinner: More Than 100 Recipes for Fast Weeknight Meals and Casual Entertaining. I've made it several times, which should tell you something, because I rarely make the same thing twice. It's quick and easy with fresh Asian flavors.
Southeast Asian Shrimp and Grapefruit Salad
1 to 1 1/2 pounds shrimp
3 tablespoons nam pla (fish sauce) or soy sauce
1 tablespoon sugar
Juice of 2 limes
6 cups lettuce or mesclun, washed and dried
2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half
1/4 cup chopped mint
1/4 cup chopped cilantro
Minced chilies or dried red pepper flakes, optional
1/2 cup chopped dry-roasted peanuts, optional
Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off the heat and let them sit for 5 minutes, or until shrimp are opaque in center. Or you could grill or saute them, salting them as they cook. Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
Arrange the lettuce leaves on the plates and evenly portion out the grapefruit, the shrimp, the mint and the cilantro. Drizzle with the dressing and top with the chilies and peanuts.