Delicious Living
  • 1 pound medium shrimp, peeled, with tails on
  • 6 ounces dried vermicelli rice noodles
  • 1 large ruby grapefruit, peeled
  • 1 cup torn mint leaves
  • 1/4 cup honey
  • 1/4 cup freshly squeezed grapefruit juice
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon fish sauce
  • 1/2 teaspoon ground Szechuan peppercorns

Szechuan Shrimp & Ruby Grapefruit Salad

Valerie Aikman-Smith & Victoria Pearson | Delicious Living
  • Serves: 4 people

The delicate, sweet flavor of the ruby grapefruit is hit with a dazzle of heat from Szechuan peppercorns, which are a delightful peppery spice used in Chinese cooking. You will find them in the spice rack at your local market; use them whole or grind them up.

Reprinted with permission from Citrus, by Valerie Aikman-Smith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photograph copyright © 2015 by Victoria Pearson

  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.
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