Green Papaya Salad With Shrimp

• Salt and pepper
• 12 large shrimp, peeled
• 4 cups peeled, shredded, seeded green papaya or Granny Smith apple or jicama or a combination
• 2 cups mung bean sprouts
• 1 cup roughly chopped cilantro leaves
• 1/2 cup roughly chopped mint leaves
• 1/2 cup trimmed and chopped scallions
• 1 teaspoon Vietnamese chili-garlic paste, or to taste
• 2 limes, juiced
• 1/4 cup Thai fish sauce (nam pla)
• 1 tablespoon brown or palm sugar
• 1/2 cup chopped dry-roasted peanuts

1. Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover.
2. Bring water almost to a boil, then turn off heat.
3. Let shrimp sit in water until cool.
4. When cool, slice in half lengthwise.
5. In a large bowl, toss together papaya, sprouts, herbs and scallions.
6. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper.
7. Taste and adjust seasoning.
8. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts.
9. Toss again at table, and serve.

salt, shrimp, jicama, bean sprouts, cilantro, mint leaves, scallions, garlic, fish sauce, brown, peanuts

Taken from cooking.nytimes.com/recipes/10567 (may not work)