Vietnamese Shrimp Salad

Ingredients

dressing

• 1/4 cup coconut milk
• 1 1/2 tablespoons fish sauce
• 1 lemon, zest of
• 1 lemon, juice of
• 2 tablespoons finely chopped cilantro
• 4-5 leaves fresh basil, finely chopped
• 1 finely sliced red pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed dried chili
• 1 teaspoon sugar

salad ingredients

• 2-3 cups shrimp, peeled, deveined
• 1 cup asparagus (new tiny asparagus is best)
• 1/4 head iceberg lettuce, chopped into slices
• 2 peaches, peeled and sliced
• 1 pineapple, hollowed out and cut into pieces
• 1 cup finely sliced cucumber

Directions

1. 1

   Bring all of the ingredients in the dressing to a boil.

2. 2

   Stir occasionally until the sauce has thickened.

3. 3

   Taste the sauce and add salt/sugar as necessary: the sauce should be sweet/sour.

4. 4

   Place the shrimp in the sauce and allow to simmer.

5. 5

   Cook the asparagus.

6. 6

   The time for this will vary depending on how thick the asparagus is.

7. 7

   For tiny asparagus, 2-3 minutes.

8. 8

   Add the asparagus to the shrimp.

9. 9

   Take this mixture off of the heat and allow to cool.

10. 10

    Mix together the shrimp/asparagus/dressing, lettuce, peaches, pineapple, and cucumber together, and serve in the hollowed out pineapple halves.