Thai Pomelo and Shrimp Salad

Ingredients

• Shrimp

  • 1 lime, zest finely grated
  • 2 tbsp (30 ml) lime juice
  • 2 tbsp (30 ml) vegetable oil
  • 2 tbsp (30 ml) fish sauce
  • 2 tbsp (30 ml) maple syrup
  • ½ bird’s eye chili pepper, seeded or not, and thinly sliced
  • 12 large shrimp (16-20), shelled with tails intact

• Salad

  • 1 pomelo
  • 1 ½ cups (130 g) red cabbage, thinly sliced on a mandoline
  • 1 green onion, thinly sliced
  • ¼ cup (40 g) roasted peanuts, chopped
  • ¼ cup (15 g) store-bought fried onions
  • Thai basil leaves, to taste