Salt and Pepper Shrimp Salad

Heat three inches of oil in a large wok over medium high heat. Peel shallot and thinly slice. Place rounds of shallot into the hot oil and let crisp, agitating occasionally with a slotted spoons. After shallots have browned, remove from the oil with a slotted spoon and drain on paper towels.

Meanwhile, peel shrimp and remove the vein if not already peeled.

In a medium bowl toss shrimp with Wondra flour and a generous amount of salt and pepper. Working in two batches so as not to overcrowd the shrimp, fry shrimp for 3-4 minutes turning once until pink and crisp. Remove with a slotted spoon and let drain. Repeat with second batch.

While shrimp is frying, use a sharp paring knife to remove the pith and peel from the grapefruit. Cut grapefruit into bite size wedges. If using cashews, roughly chop and set aside.

In a medium bowl, mix together lime juice, fish sauce, sugar, rice vinegar and vegetable oil. Add salt and pepper to taste. Toss arugula with 1/4 cup of the vinaigrette. Reserve the remainder of the vinaigrette to use as a dipping sauce for the shrimp if desired.

Assemble the salad by piling arugula in the middle of two plates. Arrange shrimp and grapefruit on top. Scatter fried shallots and cashews or sesame seeds over the top and serve.