Vietnamese Shrimp Salad - cooking recipe

Ingredients

dressing
1/4 cup coconut milk
1 1/2 tablespoons fish sauce
1 lemon, zest of
1 lemon, juice of
2 tablespoons finely chopped cilantro
4 -5 leaves fresh basil, finely chopped
1 finely sliced red pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried chili
1 teaspoon sugar
salad ingredients
2 -3 cups shrimp, peeled, deveined
1 cup asparagus (new tiny asparagus is best)
1/4 head iceberg lettuce, chopped into slices
2 peaches, peeled and sliced
1 pineapple, hollowed out and cut into pieces
1 cup finely sliced cucumber

Preparation

Bring all of the ingredients in the dressing to a boil.
Stir occasionally until the sauce has thickened.
Taste the sauce and add salt/sugar as necessary: the sauce should be sweet/sour.
Place the shrimp in the sauce and allow to simmer.
Cook the asparagus.
The time for this will vary depending on how thick the asparagus is.
For tiny asparagus, 2-3 minutes.
Add the asparagus to the shrimp.
Take this mixture off of the heat and allow to cool.
Mix together the shrimp/asparagus/dressing, lettuce, peaches, pineapple, and cucumber together, and serve in the hollowed out pineapple halves.