Cut the lettuce into leaves, wash and shake dry. Line the serving bowls with 2 large lettuce leaves. Pluck the remaining leaves into bite-sized pieces. Rinse the mung seedlings well, drain them well in the sieve and add them to the leaf pieces. Cut the pineapple into pieces the size of a thumbnail.
Wash the peppers, cap at the top, cut open lengthways, fold open and core. Cut transversely into thin threads. Use 1 tbsp for garnish. Add all ingredients from the lettuce to the thawed shrimp (reserve 2 large ones for garnish) to the leaf pieces, mix and distribute in the serving bowls.
Mix the ingredients for the dressing and season with salt, pepper and white wine vinegar. Put the extra dressing to be served in 2 small bowls. Wash the ingredients for garnish. Halve the grapes and garnish the salad. Serve the salad and dressing as a starter with extra salt and pepper and enjoy.