Ingredients:
1 table spoon olive oil
450g/1lb large raw shrimps, peeled & de-veined
2 UGLI®
4 table spoons fresh lime juice
2 table spoons Thai Fish Sauce (Nam Pla)
2 garlic cloves, crushed
1 stem lemon grass (if available), white part finely sliced
2 small fresh red chilies, finely sliced
4 shallots, finely sliced
20 fresh mint leaves
½ cup cilantro leaves
10 red cherry tomatoes, halved
1 small cucumber, halved lengthwise & thinly sliced
3 cups shredded lettuce – Romaine or iceberg.
Chopped Cilantro to serve

Procedure:
Heat the oil in a frying pan over high heat and cook the shrimps for 1 minute on each side, or until they turn pink and opaque. Leave to cool on a chopping board. Peel the UGLI® and use a sharp knife to cut away the pith and remove the clean segments into a bowl with the juices. Combine the lime juice, fish sauce, garlic, lemon grass (if using) and chili. Add the UGLI® segments and juice, shallots, mint and cilantro. Toss the shrimps through the dressing. Chill for 15 minutes. Add the tomatoes and cucumber and toss well. Arrange the lettuce on a serving platter and top with the UGLI® and shrimp mixture. Serve with chopped cilantro.