Green Papaya Salad with Shrimp

• 1/4 pound small shrimp (about 9), shelled
• 1 large garlic clove, forced through a garlic press
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
• 1 tablespoon sugar
• 1 small thin fresh red or green Asian chili (1 or 2 inches long) or Serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)
• 3/4 pound green papaya, peeled, seeded, preferably and coarsely shredded, preferably in a food processor (about 3 cups)
• 1 carrot, shredded fine
• 1/3 cup fresh coriander leaves, washed well and spun dry
• 2 tablespoons roasted peanuts, crushed

1. In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through.
2. In a colander drain shrimp and rinse under cold water to stop cooking.
3. Halve shrimp horizontally and devein.
4. Make dressing: In a large bowl whisk together dressing ingredients until sugar is dissolved.
5. Add shrimp, papaya, carrot, and coriander to dressing, tossing well.
6. Salad may be made 2 hours ahead and chilled, covered.
7. Bring salad to room temperature before serving.
8. Serve salad sprinkled with peanuts.

shrimp, garlic, lime juice, fish sauce, sugar, serrano chili, green papaya, carrot, fresh coriander leaves, peanuts

Taken from www.foodnetwork.com/recipes/green-papaya-salad-with-shrimp-recipe.html (may not work)