Szechuan Shrimp & Ruby Grapefruit Salad
  • 1pound medium shrimp, peeled, with tails on
  • 6ounces dried vermicelli rice noodles
  • 1large ruby grapefruit, peeled
  • 1cup torn mint leaves
  • 1/4cup honey
  • 1/4cup freshly squeezed grapefruit juice
  • 2tablespoons toasted sesame oil
  • 1tablespoon fish sauce
  • 1/2teaspoon ground Szechuan peppercorns
  1. 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.
  2. 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.
  3. Cut the grapefruit into segments and add them and any juices to the bowl with the shrimp and noodles. Add the mint leaves.
  4. To make the dressing, in a small bowl, whisk together all of the ingredients. Pour over the salad, toss gently to coat evenly, and serve at once.