1 grapefruit or pomello, peeled and cut into small chunks
12 ounces (340 g) cooked large shrimp, peeled and deveined
1/3 cup (80 mL) fresh mint leaves, coarsely chopped
1/3 cup (80 mL) fresh cilantro leaves, coarsely chopped
2 tablespoons (30 mL) sugar
1 tablespoon (15 mL) Thai Kitchen® Spicy Thai Chili Sauce or to taste
4 lettuce leaves
MIX grapefruit, shrimp, mint, cilantro, sugar and chili sauce in large bowl.
PLACE a lettuce leaf on each plate. Divide salad evenly among each plate. Serve immediately.
Thai Kitchen Tip: If using a pomello, peel and remove the bitter white pith. Separate the segments, then use a knife and fingers to remove the membranes. Cut fruit into chunks.