Ingredients :

For the Dressing:

• 1 tablespoon lime juice, lemon juice, or​ kalamansi

• 1 teaspoon fish sauce

• 1 teaspoon sugar

• 1 bird's eye chili, thinly sliced

• 1/8 teaspoon grated ginger

• 1/8 teaspoon minced garlic

For the Salad:

• 3 to 4 medium-sized shrimp, cleaned, tails intact

• 1/2 cup pomelo segments

• 1/2 cup fresh mung bean sprouts, rinsed and drained

• 6 to 8 fresh lemon basil leaves, torn

• 6 to 8 fresh mint leaves, torn

• 2 tablespoons fresh cilantro leaves

• Salt

Instructions :

1. Gather the ingredients.

2. In a small jar with a screw-top lid, combine the lime juice, fish sauce, sugar, chili, ginger, garlic, and 2 tablespoons water.

3. Screw on cap and shake until the sugar is dissolved. Set aside to allow flavors to develop while preparing the salad.

4. Cook shrimp by steaming, broiling, or grilling. Do not overcook.

5. Add the pomelo segments, mung bean sprouts, basil, mint, cilantro, and a pinch of salt to a medium bowl. Toss lightly.

6. Put the mixture on a salad plate. Arrange shrimp on top. Give the dressing a shake, drizzle over the salad, and serve.