Coconut And Cashew Shrimp With Ruby Grapefruit Salsa - cooking recipe

Ingredients

1/2 clove garlic, crushed
1 small red chili pepper, seeded and finely chopped
1 piece (1/2-inch) peeled ginger, finely grated
2 tbsp lime juice
1 tsp fish sauce
2 oz palm sugar, finely shaved, or 1/4 cup packed brown sugar
8 large shrimp, peeled and deveined, with tails intact
1 None ruby red grapefruit, segmented and finely chopped
3 tsp olive oil
1 tbsp chopped cilantro
1 tbsp shredded mint leaves, plus additional whole mint leaves, to garnish
2 large butter lettuce leaves, to serve
2 tbsp flaked coconut, toasted
1 tbsp finely chopped unsalted roasted cashews

Preparation

Combine garlic, 1/2 of the chili pepper, ginger, 1 tbsp of the lime juice, fish sauce and 1/2 of the palm sugar in a large glass bowl. Add shrimp and stir to coat. Cover and refrigerate 15 mins.
Meanwhile, for the ruby grapefruit salsa, combine grapefruit, remaining 1 tbsp lime juice, remaining palm sugar and 1 tsp of the oil in a medium glass bowl. Set aside.
Heat remaining 2 tsp oil in a large skillet on medium-high heat. Drain shrimp and discard marinade. Cook shrimp 1-2 mins each side, until changed in color and curled. Remove from heat. Cool slightly.
Add cilantro and mint to grapefruit mixture. Place lettuce on small serving plates. Fill with shrimp and top with grapefruit salsa. Serve sprinkled with toasted coconut and cashews. Garnish with whole mint leaves and remaining chili pepper. Serve.