Vietnamese Pomelo Salad

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1 cup fresh Pomelo wedges, shredded or red grapefruit wedges
½ cup sweet onions thinly sliced, soaked in ice water
½ cup cucumber, julienned
16 each cooked shrimp, split lengthwise
2 ounces Knorr® Sweet Red Chili Sauce
1 each Thai Chili
1 clove garlic, crushed
3 tablespoons sugar
2 oz. water
2 tablespoons lime juice
5 tablespoons fish sauce
½ cup Asian basil, fresh
½ cup cilantro leaves, whole, fresh
¼ cup chopped peanuts


Blend garlic, sugar, water, lime juice, chilies and fish sauce, make sure sugar dissolves.

Drain off onions and add to pomelo, add cucumbers, shrimp and Knorr® Red Sweet Chili Sauce and blend.

Add dressing that was prepared; add 1/3 of dressing at a time to make sure it is not too liquidly.

Tear basil and cilantro and add to mixture. Plate on some lettuce leaves and garnish with chopped peanuts and some fresh basil.

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Salad, Seafood

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