Spicy Thai Shrimp Salad - cooking recipe

Ingredients

Salad Ingredients
3/4 lb shrimp, peeled and deveined (keep tails on if desiring a dramatic presentation)
vegetable oil
3 cups chopped lettuce
1/3 cup mint leaf, coarse chopped
1/3 cup cilantro leaf, coarse chopped
1/3 cup shallot, sliced thinly
1/3 cup red onion, sliced thinly
1/3 cup lemongrass, sliced thinly (slice paper thin)
5 red Thai peppers, sliced thinly
Dressing Ingredients
2 tablespoons roasted chili paste (nam prik pao)
1 tablespoon palm sugar (brown sugar is a good substitute)
2 tablespoons fish sauce
2 tablespoons lime juice
salt

Preparation

Combine the sauce ingredients and whisk until well incorporated; set aside.
Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!