Instructions: ALTHOUGH lime is by far the most commonly used citrus in the cooking of Thailand and Southeast Asia, grapefruit and its close relative pomelo often are found in savory dishes, especially cool salads. Either adds distinctive flavor, unusual texture and an impressive amount of juice to a simple dish.

In this nearly traditional salad, the grapefruit plays a leading role, complementing mild shrimp in an easy dressing, nothing more than nam pla (fish sauce) or soy sauce, lime juice, a bit of sugar and some water.

Yet, this is by no means a tame dish. Like many Thai preparations, it potentially includes just about every basic flavor and texture but does so without muddying any of them. Mint and cilantro add high herbal notes (either can be omitted, but the combination is great). Chiles or hot red pepper flakes bring heat. For crunch, I like to add chopped peanuts, salted or not.

This is such a high-flavored salad that you have two choices for cooking the shrimp. You can grill it and make it the star of the show. Or you can poach it and allow it to play a major but not dominant role. I usually choose the latter, because its less work and there already is plenty of flavor here.

Just be sure to use good shrimp, and buy them big, so youll have fewer to peel, or you can buy cooked, peeled shrimp.

As for the grapefruit, the best way to retain its juices is to peel and section it as you would an orange, not cut it in half and scoop out the flesh.

GYROS
500 gms beef sirloin sliced in strips or pork loin 1 tsp oregano powder
salt and pepper to taste
4 pcs bay leaves (laurel) not the former vp 4 tbs Worcestershire
1 tsp paprika (browning agent)

1 tbs basil
1 tbs all purpose (AP) flour
dash cayenne pepper
3 tbs olive oil (of the popeye fame)

1 tbs garlic crushed and chopped
1 pc red onions chopped

Combine all ingredients except the last two in a tray for 1 hour in the fridge. Heat heavy frying pan in high fire until you see smoke. Pour olive oil, then brown garlic and add onions. Add the meat and leave for approx. 2 minutes.

Deglaze w/ white wine and tilt pan to flambe and start mixing gently or agitate a la wok. Pour marinade, cover and simmer for 15-20 min. Put off fire and leave meat in pan but do not remove the cover.

Vegetables
1/4k shredded lettuce
2 pcs white onions shredded
4 pcs tomato medium size (sliced)

Wash lettuce well. Shred lettuce, onions and slice the tomato. Set aside.

Tzatziki Sauce (yogurt, cucumber, and garlic dip)

1 tbs garlic crushed
3 tbs olive oil
450 gms natural flavor yogurt
3 pcs mint leaves(basil or marjoram will be a satisfactory substitute)

1/2 pc cucumber peeled, slice in round shapes 2 calamansi (juice only ha!)

1 tbs white vinegar
salt and pepper to taste
dash Worcestershire
dash cayenne pepper
2 tbs parsley
1/2 cup mayonnaise magic (optional)

Place first 2 ingredients in blender and blend well into a thin paste.

Squeeze out the juices from the sliced cucumber and throw away the extract. Now combine all ingredients in blender w/o your fingers. Blend well. The sauce should be thick enough not runny.

Assembly

In a platter, spread the lettuce and place the tomatoes on top on one side and the onions on the opposite side. Pour the meat w/ a little of the sauce over the bed of vegetables. Now smother the arrangement w/ the TZATSZKI sauce and garnish w/ parsley.

I altered the gyros recipe. In the original recipe it is prepared w/ chick peas, carrots and green peas. When you get to taste this recipe it will remind you of shawarma. In my menu this dish is called "ADONIS...shared between Aphrodite and Persephone." Chicken in pandan leaves recipe to follow...abangan!

Bon Apetito!

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