GRILLED SHRIMP REDUX: THAI-STYLE SHRIMP SALAD WITH CUCUMBERS AND TOMATOES (for four)
1 pound large shrimp in shell (21 to 25 per pound), peeled
3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded
4 tablespoons fresh lime juice
¼ cup finely chopped red bell pepper
3 scallions, sliced crosswise ¼ inch thick
two 3-inch fresh, green chiles such as Thai or Serrano, minced (including seeds)
2 tablespoons Asian fish sauce
2 tablespoons sugar
1 teaspoon salt
2 pounds beefsteak tomatoes, cut into 1 inch wedges
¾ pound cucumbers, peeled and cut into 1 inch pieces
½ cup loosely packed fresh Thai anise basil leaves (if not available, substitute Italian basil)
½ cup loosely packed fresh Thai lemon basil leaves (if not available, substitute lemon balm or omit)
½ cup loosely packed fresh cilantro leaves
- Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
- Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure ¼ cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 6 tablespoons total.
- Stir together chopped lime, lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar and salt until sugar is dissolved. Toss shrimp, tomatoes and cucumbers with dressing and top with herbs.
adapted from Gourmet Magazine, August, 2003