Thai Shrimp Salad

• Salt
• 1 pound peeled, deveined medium or large shrimp (thawed if frozen)
• 1 shallot, thinly sliced
• 4 scallions, white and light green parts, thinly sliced
• 2 tablespoons chopped fresh mint
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1/2 teaspoon crushed red pepper flakes
• 6 cups shredded green cabbage (1/4 of large head)
• 1 carrot, shredded

1. Bring a pot of salted water to a boil. Cook shrimp until just done, 2 to 3 minutes. Drain; rinse under cold water. Combine shallot, scallions, mint, lime juice, fish sauce and red pepper in a large bowl. Remove 2 Tbsp. to a medium bowl. Combine cabbage and carrot in large bowl; toss with dressing. Add shrimp to medium bowl with 2 Tbsp. reserved dressing; toss.
2. Arrange cabbage mixture on each of 4 dinner plates. Top with shrimp and serve immediately.

salt, shrimp, shallot, scallions, fresh mint, lime juice, fish sauce, red pepper, green cabbage, carrot

Taken from www.myrecipes.com/recipe/thai-shrimp-salad-0 (may not work)