Goi Tom (Grilled Shrimp Salad)

• 8 to 10 jumbo shrimp
• 1 clove garlic, minced
• 3 shallots, chopped
• 4 tablespoons vegetable oil
• 1 seedless cucumber
• 1 carrot
• 1 cup daikon radishes
• 1 small red onion, sliced
• Add coarse salt and freshly ground pepper to taste
• 1/2 cup fresh basil leaves, coarsely chopped
• 1 tablespoon fresh mint leaves, coarsely chopped
• 2 tablespoons unsalted roasted peanuts
• 1 tablespoon coarse salt
• 2 tablespoons Asian fish sauce
• 1 tablespoon sugar
• 2 tablespoons garlic, minced
• 4 tablespoons olive oil
• 2 tablespoons finely chopped, fresh chili peppers

1. Shell and devein the shrimp.
2. Marinate them in the garlic, with one chopped shallot and two tablespoons of vegetable oil for 20 minutes.
3. Meanwhile, fry the remaining two shallots in the remaining two tablespoons of vegetable oil.
4. Thinly slice the cucumber, carrot, radishes and onion and mix them together in a bowl.
5. Make the dressing.
6. Combine the salt, fish sauce, sugar, garlic, oil and chili peppers and set aside.
7. Preheat grill.
8. Season the shrimp with salt and pepper to taste and one tablespoon of the chopped basil.
9. Grill them for one to two minutes on each side and remove them when they are cooked.
10. Be careful not to overcook or they will become tough.
11. Put the cucumber and carrot mixture in the middle of each of four plates.
12. Arrange the shrimp around, then sprinkle with the remaining chopped basil, mint, peanuts and fried shallots.

shrimp, clove garlic, shallots, vegetable oil, cucumber, carrot, daikon radishes, red onion, salt, fresh basil, mint, peanuts, coarse salt, fish sauce, sugar, garlic, olive oil, fresh chili peppers

Taken from cooking.nytimes.com/recipes/7533 (may not work)