Thai Fruit And Shrimp Salad

1. Using a small skillet or saucepan, heat the oil over low heat and gently saute the shallot and garlic until lightly browned.

2. Remove and drain on paper towels.

3. Combine the lime juice, salt and sugar in a medium bowl and.

4. stir to dissolve.

5. Add the fruits, shrimp and half the garlic and shallot; toss to coat evenly with dressing.

6. Taste for seasoning and adjust, if necessary.

7. Transfer to a serving dish and garnish with the remaining garlic and shallot, peanuts and chile.

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Nutrient	Quantity
Total fats	23.3939 g
Protein	10.7628 g
Carbohydrates	76.0254 g
Energy	516.2527 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2936 g
Water	572.802 g
Aspartic acid	0.9609 g
Calcium, Ca	102.3595 mg
Lutein + zeaxanthin	368.3 g
Fiber, total dietary	11.4717 g
Fatty acids, total saturated 22:0	0.0462 g
Carotene, beta	606.5775 g
Niacin	4.2641 mg
Vitamin A, RAE	61.9225 g
Fatty acids, total trans-polyenoic	0.0511 g
Arginine	0.8549 g
Riboflavin	0.111 mg
Tocopherol, beta	0.0014 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.2792 g
Fatty acids, total saturated 20:1	0.305 g
Glutamic acid	1.821 g
Stigmasterol	0.42 mg
Sodium, Na	41.8855 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0319 g
Total lipid (fat)	23.3939 g
Manganese, Mn	1.536 mg
Fructose	0.0923 g
Proline	0.4762 g
Fatty acids, total saturated 16:0	1.5912 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.6096 g
Sucrose	4.6353 g
Choline, total	45.9986 mg
Fatty acids, total polyunsaturated 18:1 t	0.0042 g
Sugars, total	53.8691 g
Serine	0.4181 g
Fatty acids, total saturated 18:0	0.5041 g
Vitamin B-6	0.8677 mg
Selenium, Se	5.6191 g
Ash	2.9923 g
Tocotrienol, delta	0.0014 mg
Fatty acids, total saturated 18:1 undifferentiated	13.0459 g
Pantothenic acid	1.099 mg
Phenylalanine	0.3826 g
Beta-sitosterol	57.82 mg
Copper, Cu	0.6906 mg
Betaine	0.1397 mg
Thiamin	0.2924 mg
Methionine	0.1014 g
Iron, Fe	3.9715 mg
Carbohydrate, by difference	76.0254 g
Phosphorus, P	218.9235 mg
Folate, total	113.9325 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0511 g
Tocopherol, gamma	3.8276 mg
Alanine	0.3715 g
Valine	0.3752 g
Fatty acids, total saturated 18:2 undifferentiated	5.6416 g
Glycine	0.4837 g
Glucose (dextrose)	0.0908 g
Fatty acids, total saturated 14:0	0.0046 g
Zinc, Zn	1.6769 mg
Isoleucine	0.3354 g
Tocopherol, delta	0.1386 mg
Fatty acids, total polyunsaturated	6.9399 g
Leucine	0.5459 g
Tocotrienol, alpha	0.0118 mg
Vitamin A, IU	1198.9625 IU
Folate, DFE	113.9325 g
Tryptophan	0.0907 g
Vitamin C, total ascorbic acid	27.2915 mg
Phytosterols	8 mg
Fatty acids, total polyunsaturated 18:1 c	8.64 g
Fatty acids, total saturated 20:0	0.091 g
Campesterol	33.74 mg
Tyrosine	0.3069 g
Vitamin K (phylloquinone)	23.6768 g
Fatty acids, total saturated	2.2338 g
Histidine	0.1881 g
Fatty acids, total monounsaturated	13.3826 g
Threonine	0.3182 g
Folate, food	113.9325 g
Cryptoxanthin, beta	227.52 g
Vitamin E (alpha-tocopherol)	5.9579 mg
Fatty acids, total trans	0.0553 g
Fatty acids, total trans-monoenoic	0.0042 g
Magnesium, Mg	98.742 mg
Lysine	0.3714 g
Potassium, K	1127.6527 mg
Cystine	0.0607 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Garlic Clove	3	0	0	0
lime juice	1	3.7812	1.2735	0.0106
shallot	1	115.2	26.88	0.16
canola oil	1 tablespoon	123.76	0	14
kosher salt	1 teaspoon	0	0	0
shrimp	0.25 cup	0	0	0
peanut	2 tablespoons	103.4775	2.9437	8.9863
red thai chile	1	0	0	0
fruit grape	2 cups	151.68	40.3374	0.237