4 Servings / Serving Size: 1/4 recipe 

8 ounces peeled and deveined shrimp

1 carrot, peeled, julienne on mandolin

1 each Kirby cucumber, thinly sliced (can use English)

1 medium pomelo, peeled, diced into large chunks (can substitute papaya)

1/4 cup mint leaves, chopped

2 tablespoons chopped cilantro, leafy tops only

2 tablespoons Thai basil, chopped

1/4 cup chopped unsalted, roasted peanuts

2 tablespoons Crispy Roasted Shallot* found in Asian stores or made in house

Dressing 

1 tablespoon fish sauce

1 1/2 tablespoon fresh lime juice

1 tablespoon water

1 tablespoon sugar

1 small clove garlic, finely chopped and mashed, or put through a press

1 red Thai chili or 1/2 Fresno chili, chopped

2 teaspoons brown or black sesame seeds

Preparation

1. cook shrimp in boiling water for 3 minutes until opaque. Do not over cook. Can be done day prior to preparing the salad. When Cool, cut shrimp in half through the back.

2. Combine all ingredients in a large mixing bowl and allow to sit 10 minutes before serving.