Name: Singha Naked Shrimp Salad Thai Style
Ingredients: 5 lg Shrimp; 1 tb Fish sauce; 1 tb Lime juice; 1 tb Sliced onion; 1 tb Shredded carrots; 1 tb Chinese parsley OR cilantro; 1 tb Fresh mint leaves; 1/4 ts Diced lemon grass; 1/4 ts Minced garlic; 1 ds Sugar; 1 ds Chili pepper; Fresh lettuce; Fresh tomatoes; Fresh cucumber slices

How then, brethren, because he that is baptized in Christ, and believes on Him, does not now speak in the tongues of all nations, are we not to believe that he has received the Holy Ghost? God forbid that our heart should be tempted by this faithlessness... Why is it that no man speaks in the tongues of all nations? Because the Church itself now speaks in the tongues of all nations. Before, the Church was in one nation, where it spoke in the tongues of all. By speaking then in the tongues of all, it signified what was to come to pass; that by growing among the nations, it would speak in the tongues of all.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Thai, Seafood	2	Servings

INGREDIENTS

5	lg	Shrimp
1	tb	Fish sauce
1	tb	Lime juice
1	tb	Sliced onion
1	tb	Shredded carrots
1	tb	Chinese parsley OR cilantro
1	tb	Fresh mint leaves
1/4	ts	Diced lemon grass
1/4	ts	Minced garlic
1	ds	Sugar
1	ds	Chili pepper
		Fresh lettuce
		Fresh tomatoes
		Fresh cucumber slices

INSTRUCTIONS

Grill or boil shrimp until just cooked and then slice them in half. Set
aside.
Make dressing by combining lime juice, fish sauce, lemon grass, garlic
sugar, and chili pepper. Add shrimp, Chinese parsley, shredded carrot, mint
leaves, cucumber and tomato t dressing and combine. Serve on a bed of fresh
lettuce.
*Omit or substitute low-sodium soy sauce.
>Busted by KitPATh for Mc-Recipe 1998-Feb-15 mc-PER SERVING: 61CAL, 2g fat
(30% cff).
Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16,
1998

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