2 pounds beefsteak tomatoes cut into 1-inch wedges
0.8 pounds cucumbers peeled cut into 1-inch pieces
0.5 cup cilantro leaves fresh loosely packed
3 small lemongrass stalks fresh
2 tablespoons juice of lime fresh
2 limes
0.3 cup bell pepper red finely chopped
0.5 teaspoon salt
3 scallions sliced
1 pound shrimp in shell peeled per pound),
1 tablespoon sugar
0.5 cup thai anise basil leaves fresh loosely packed
0.5 cup thai lemon basil leaves fresh loosely packed
6 inch chiles such as thai fresh green minced (including seeds)
Equipment
sauce pan
knife
colander
Directions
Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
Cut peel and white pith from limes with a sharp knife and discard.
Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
