Szechuan Shrimp & Ruby Grapefruit Salad

By KodiakDavis

Ingredients

• Salad:
• 1 pound medium shrimp, peeled, with tails on
• 6 ounces dried vermicelli rice noodles
• 1 large ruby grapefruit, peeled
• 1 cup torn mint leaves
• Dressing:
• 1/4 cup honey
• 1/4 cup freshly squeezed grapefruit juice
• 2 tablespoons toasted sesame oil
• 1 tablespoon fish sauce
• 1/2 teaspoon ground Szechuan peppercorns

Details

Servings 4
Adapted from deliciousliving.com

Preparation

Step 1

Salad:

Bring a saucepan filled with water to a boil over high heat.
Add the shrimp and cook for 3 to 5 minutes, until they are opaque and cooked through.
Drain and place in a large ceramic bowl.
Place the noodles in a heatproof bowl and pour in boiling water to cover.
Let stand for 10 minutes, until soft, then drain and rinse under cool running water.
Add to the shrimp.
Cut the grapefruit into segments and add them and any juices to the bowl with the shrimp and noodles.
Add the mint leaves.
Dressing:

In a small bowl, whisk together all of the ingredients.
Pour over the salad.
Toss gently to coat evenly.
Serve at once.