VIETNAMESE SHRIMP SALAD

Serves: 6-8

2 tbsp (30 mL) finely minced lemon grass

2 tsp (10 mL) kosher salt

2 lb (907 g) peeled and deveined extra large shrimp

2 tbsp (30 mL) minced shallots 2 tsp (10 mL) minced garlic 3 tbsp (45 mL) fresh lime juice 2 tbsp (30 mL) fish sauce

2 tbsp (30 mL) coarsely chopped fresh mint leaves

2 tbsp (30 mL) coarsely chopped fresh cilantro leaves

10 oz (284 g) Boston, Bibb or butter lettuce leaves, torn into big pieces

1/ 2 seedless cucumber, thinly sliced or julienned

2 large carrots, peeled and shredded or julienned

1 cup (250 mL) slivered scallions, white and green parts 1/4 cup (60 mL) crushed salted peanuts (optional)

1. Fill a large pot about 3/4 full with water, and add the lemon grass and salt. Bring the water to a boil over high heat, add the shrimp, and simmer for about 4 minutes, until the shrimp are just cooked.

2. Drain the shrimp and lemon grass into a fine mesh strainer and rinse with cold water to stop the cooking. The shrimp will not completely cool, which is fine.

3. While you are waiting for the water to boil, combine the shallots, garlic, lime juice, fish sauce, mint and cilantro in a large bowl or container.

4. After you have rinsed the shrimp and lemon grass in the strainer, shake to remove any excess water and add them to the dressing.

5. Toss so the shrimp are fully coated with the dressing. Cover and refrigerate for at least 2 hours, and up to 24.

6. When you are ready to serve, arrange the lettuce in a shallow serving dish. Then scatter over it most of the cucumber, carrots, and half the scallions.

7. Distribute the shrimp with its dressing over the top of all, and then scatter over it the other half of the slivered scallions, and the handful of carrots and cucumbers remaining. Top with the peanuts if desired.

8. Serve cool.