Thai-Style Shrimp Salad

• 2 tbsp peanut oil
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 piece (3/4 inch) ginger, peeled and finely grated
• 1 None stalk lemongrass, white part only, finely chopped
• 2 cloves garlic, finely chopped
• 1 lb jumbo shrimp, peeled and deveined, with tails on
• 2 None limes, juiced
• 1 small cucumber, cut in strips
• 1 None carrot, peeled into ribbons
• 1/2 cup loosely packed Thai basil leaves
• 1/2 cup loosely packed mint leaves
• 1/2 cup loosely packed cilantro leaves
• 1 cup bean sprouts, trimmed

1. Combine 1 tbsp each oil, fish sauce and brown sugar in a large bowl. Add ginger, lemongrass, garlic and shrimp and toss to coat. Cover and refrigerate 30 mins to marinate.
2. Heat remaining 1 tbsp oil in a large skillet on high heat. Cook shrimp 2-3 mins, until they change color and are cooked through.
3. For the dressing, whisk whisk lime juice, and remaining 1 tbsp each fish sauce and brown sugar in a small bowl.
4. In a large salad bowl, combine cucumber, carrot, herbs and sprouts. Add shrimp and dressing. Toss to coat. Serve immediately.

peanut oil, fish sauce, brown sugar, ginger, stalk lemongrass, garlic, jumbo shrimp, cucumber, carrot, basil, mint, cilantro, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/33717 (may not work)