Mango Shrimp Salad

• For dipping sauce:
• 3 tablespoons Asian fish sauce such as Thai nam pal or Vietnamese nuoc mam
• 3 tablespoons fresh lime juice
• 2 tablespoons water
• 2 1/2 tablespoons packed brown sugar
• For salad:
• 12 large shirmp in shell (21 to 25 per pound), peeled
• 1 seedless cucumber (1 lb) peeled, cored, and cut inot 1/8-inch-thick matchsticks
• 1 pound frozen mango
• For Noodles:
• 3 ounces vermicelli rice-stick noodles
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt

1. Make sauce:
2. Stir together all sauce ingredients in a small bowl until sugar is dissolved.
3. Make rolls:
4. Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp, onions,frozen mango, cucumber, and a tablespoon of the dipping sauce at a bare simmer uncovered, until just cooked through, about 3 minutes. (Alternative option: saute in sauce pan instead of poaching.) Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil.
5. Make noodles:
6. Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
7. Serve with remaining dipping sauce.

dipping sauce, fish sauce, lime juice, water, brown sugar, shirmp, cucumber, mango, noodles, vermicelli rice, rice vinegar, sugar, salt

Taken from www.epicurious.com/recipes/member/views/mango-shrimp-salad-50183713 (may not work)