Fruit & Shrimp Salad

Ingredients

400 gr assorted fruits
30 ml oil
1 slice shallot
3 slices garlic
3 gr kosher salt
32 gr shrimp
26 gr peanuts
1 chili

Instructions

to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile. Serves 4 with other dishes. Variation: Use cooked and shredded chicken or pork in place of shrimp. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.