Spicy Shrimp, Pummelo and Mint Salad

Directions

1. Peel the Sunkist® pummelo and tear the citrus flesh of each segment into pieces, discarding the white pith and refrigerate.
2. To make the dressing, in a small bowl whisk together the peanut butter, sugar and vinegar until well combined.
3. Add in and whisk the Sriracha, soy sauce and vegetable oil. Refrigerated until ready to use.
4. In a separate large bowl toss together the cucumber, pepper, cabbage mixture, mint and shrimp.
5. Add the Sunkist pummelo and the dressing and gently toss. Top with chopped peanuts.