Ingredients

• 14 oz Shrimp (peeled and deveined)
• 1 unit Pink Pomelo (peeled and segmented)
• 1 medium Cucumber (julienned)
• 2 medium Carrots (julienned)
• 1/2 small Red onion (thinly sliced)
• 1/2 cup Fresh mint (leaves)
• 1/2 cup Fresh cilantro (leaves)
• 1/4 cup Thai basil (leaves, optional)
• 1/4 cup Roasted peanuts (roughly chopped)
• 2 tablespoons Crispy fried shallots (for garnish)
• 3 tablespoons Fish sauce
• 3 tablespoons Fresh lime juice
• 2 tablespoons Palm sugar (or granulated sugar)
• 2 tablespoons Hot water
• 1 clove Garlic (finely minced)
• 1/2 - 1 unit Bird's eye chili (red, chopped, optional)

Instructions

1. 1

   Prepare the dressing: In a small bowl, whisk together the fish sauce, lime juice, palm sugar, and hot water until the sugar is dissolved. Stir in the minced garlic and chili (if using). Taste and adjust to your preference (sweeter, more tart, spicier).

2. 2

   Grill the shrimp: Preheat a grill or a skillet over medium-high heat. Lightly brush shrimp with oil and grill for 1-2 minutes per side, until pink and opaque. Remove from heat and let cool slightly.

3. 3

   Assemble the salad: In a large mixing bowl, combine the pomelo segments, julienned cucumber, carrots, thinly sliced red onion, mint, cilantro, and Thai basil (if using).

4. 4

   Add shrimp: Gently add the cooled grilled shrimp to the vegetables and herbs.

5. 5

   Dress and serve: Pour the nuoc cham dressing over the salad just before serving. Toss gently to coat all ingredients. Garnish with crushed peanuts and crispy fried shallots. Serve immediately.