Thai Shrimp Salad
3 cups water
1 pound fresh or frozen shrimp in shell
2 tablespoons sliced green onion
1 tablespoon finely chopped lemon grass
3/4 teaspoon chopped, seeded red chile pepper
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon fish sauce
1 teaspoon oil
In saucepan bring water to boil. Add shrimp and simmer for 2 to 3 minutes or until shrimp turn pink. Drain. Shell and devein.
In bowl combine green onion, lemon grass, chile pepper, garlic, lemon juice and fish sauce. Add oil. Mix well. Add shrimp. Toss to coat well. Cover and chill.
Toss again before serving. Serve on lettuce-lined plate.
Makes 3 or 4 servings.