¼ of a medium red onion, very thinly sliced, soaked in ice water, drained
1 large ripe mango, peeled, cubed, about 1 cup
¼ cup dry roasted, lightly salted peanuts, roughly chopped
¼ cup roasted coconut chips
1. For the dressing, mix lime zest, lime juice, oil, soy, honey, and ginger lemon grass purees in a jar with a tight-fitting lid. Shake well. Taste and season with salt if needed. (Dressing can be made up to one day in advance and refrigerated. Use at room temperature.)
2. Pat shrimp dry. Heat a large nonstick skillet over medium heat. Spray with oil; add the shrimp in a single layer. Cook until golden, about 1 minute. Flip; cook second side until golden, about 1 minute. Transfer to a bowl; toss with 2 tablespoons dressing.
3. Stack the romaine leaves on top of each other; slice them thinly. Mix with the shredded cabbage, cilantro and basil.
4. If desired, for presentation, arrange the lettuce mixture over a deep platter or in wide shallow bowl. Arrange the cooked shrimp, bean sprouts, bamboo shoots, cucumber, drained onion and mango in rows over the lettuce mix.
5. To serve, transfer the contents of the platter to a very large bowl. Add about half of the dressing; toss lightly to coat. Add more dressing if desired; toss again. Serve sprinkled with peanuts and coconut chips.
Per serving (for 6 servings): 209 calories, 9 g fat, 1 g saturated fat, 112 mg cholesterol, 18 g carbohydrates, 17 g protein, 344 mg sodium, 4 g fiber.