Fruit and Shrimp Salad (Yam Polamai)

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients

2	cups	mixed fresh fruit
2	tablespoons	vegetable oil
1	each	shallot	thinly sliced
3	cloves	garlic	thinly sliced
1	x	lime	juiced
1	teaspoon	kosher salt
1	teaspoon	sugar	or to taste
1/4	cup	shrimp	cooked
2	tablespoons	peanuts	chopped, toasted
1	each	red chili peppers	seeded and finely shredded

Directions

Cut fruit into bite-sized pieces.

If using pomelo, peel individual sections and break apart into grains about the size of a grape seed.

If grapes contain seeds, split and seed them.

Toss apple or pear slices in a little citrus juice to keep them from oxidizing.

In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned.

Remove and drain on paper towels.

In a medium bowl, combine lime juice, salt, and sugar (if used) .

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.

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Member Review

Broiled Orange Roughy with Salsa Glaze

My husband is an Orange Roughy fan, and this recipe fill the bill for him. The salsa is a great falvor booster for this light white fish and the mayo keeps in the moistness.