1 lb
large shrimp in shell (21 to 25 per lb.), peeled
2 limes
3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded *
2 Tb resh lime juice
1/4 cup finely chopped red bell pepper
3
scallions, sliced crosswise 1/4 inch thick
2-3" fresh green chilies such as Thai or serrano, minced
(including seeds)
3 to 4 teaspoons Asian fish sauce
1 Tb
sugar
1/2 tsp salt
2 lb beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumbers, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh Thai anise basil leaves
1/2 cup loosely packed fresh Thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves
Cook shrimp in a 4-quart saucepan of boiling
salted water (1Tb salt) 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 segments to measure 1/4 cup.
Mince enough lemongrass from bottom 6 inches of stalks to measure 2 Tb total.
Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions,
chilies, fish sauce (to taste), sugar, and salt until sugar is dissolved.
Toss shrimp, tomatoes, and cucumbers with
dressing and top with herbs.
*Available at Asian markets and some supermarkets.
|
