Ingredients:

• 1 large grapefruit
• 8 medium boiled shrimps
• 4 ounces boiled, lean pork
• Fish sauce dip for dressing
• 2 teaspoons of julienne cut Asian basil
• 3 tablespoons of chopped roasted peanut
  
  For grapefruit salad with toasted shredded dried squid
• 1 4-ounces bag of toasted shredded dried squid
  
  Dressing for salad:
  Fish sauce dip (see the recipe in Fresh spring rolls page)

Preparations:

• Peel the grapefruit to get the flesh out, discard all white membrane next to the meat of grapefruit. Try to cut the grapefruit so you can make a bowl out of its shell so we can serve the salad in. Set aside. Slice the shrimp in half lengthwise. Julienne cut the pork.
• Mix grapefruit, meat and shrimp together. Arrange on a platter or in the shell of the grapefruit. Sprinkle peanut and chopped basil on top.
• Use the fish sauce dip as dressing.
• If you plan to use shredded dried squid, then skip the shrimp and the meat. Toss the grapefruit flesh with shredded dried squid. Top it with chopped basil; then use the fish sauce as a dressing for the salad.