Ingredients

1 Pomelo or ruby red

2 cups cooked shrimp

2 cups cooked shredded chicken

1 ½ cups grated unsweetened coconut

6 shallots thinly sliced

1 tsp chopped red chili (or 1 red jalapeno seeded and thinly sliced)

½ cup mint

1 bunch cilantro w/ stalks finely chopped (approx 1 ½ TBS)

1 head of lettuce shredded

For Dressing:

2 cloves of garlic, crushed

1 ½ TBS fish sauce

2 tsp sugar

Juice from 1 large lime (about ½ cup)

Preparation

  1. Peal, seed pomelo and flake flesh into a large bowl (make sure to discard all skin and membranes). Mix in shrimp, shredded chicken, coconut, shallots, chili, mint and cilantro.

2.Blend all dressing ingredients together. Reserve ¼ cup.

  1. Toss ¾ of dressing with all other ingredients and refrigerate until ready to serve.

  2. Toss remaining ¼ dressing with lettuce when ready to serve. Arrange on large plate and place shrimp/chicken mixture on top.