->Thai Shrimp Salad 01 <-

2 cups assorted fruits

2 tablespoons oil

1 shallot, thinly sliced

3 cloves garlic, thinly sliced

juice of 1 lime

1 teaspoon kosher salt

1 teaspoon sugar, or to taste

1/4 cup cooked shrimp

2 tablespoons chopped raw peanu

1 fresh red chile, seeded, finely shredded

Use sliced green apples, pears, tangerine or orange sections,

grapefruit or pomelo, halved and seeded grapes, strawberries, firm

papaya.

Cut the fruit into bite-sized pieces. If using pomelo, peel the

individual sections and break them apart into grains about the size

of a grape seed. Toss apple or pear slices in a little citrus juice

to keep them from oxidizing.

Using a small skillet or saucepan, heat the oil over low heat and gently fry the shallot and garlic in it until lightly browned.

Remove and drain on paper towels. Discard the oil or reserve it

for another use.

Combine the lime juice, salt and sugar (if used) in a medium bowl

and stir to dissolve. Add the fruits, shrimp and half the garlic

and shallot: toss to coat evenly with dressing. Taste for seasoning

and adjust if necessary. Transfer to a serving dish and garnish

with the remaining garlic and shallot, peanuts and chile shreds.