Pacific Rim Shrimp Salad

• 1 1/2 pounds medium shrimp, peeled and, if you wish, deveined
• 1/2 cup mirin (see Notes)
• 1/4 cup rice vinegar
• 1 tablespoon peanut oil
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger
• 1 tablespoon fruit vinegar (such as raspberry or passion fruit, preferably, or cider)
• 1 tablespoon peanut oil
• 1/2 teaspoon sugar
• 1/4 teaspoon salt, or more to taste
• 1/2 pound snow peas, sliced in matchsticks
• 3 green onions, sliced in matchsticks
• 1 medium carrot, sliced in matchsticks
• 1 cup sliced water chestnuts
• 2 tablespoons minced fresh basil
• 1/2 cup salted cashews or peanuts, for garnish

1. Bring your smoker to its appropriate cooking temperature.
2. In a bowl, toss the shrimp with the mirin, vinegar, oil, and garlic.
3. Let the shrimp sit at room temperature for 15 to 20 minutes.
4. Transfer the shrimp to the smoker, preferably on a small grill rack, grill basket, or sheet of heavy-duty foil.
5. Smoke them until just cooked through and fragrant, about 15 to 20 minutes at a temperature of 225 F to 250 F. The shrimp are ready when opaque and slightly firm, with lightly pink exteriors.
6. When the shrimp are cool enough to handle, slice each in half lengthwise.
7. Place the shrimp in a bowl and gently mix in the remaining salad ingredients.
8. Refrigerate the salad covered for at least 30 minutes.
9. Serve chilled, topped with the nuts.

shrimp, mirin, rice vinegar, peanut oil, garlic, soy sauce, fresh ginger, fruit vinegar, peanut oil, sugar, salt, snow peas, green onions, carrot, water, fresh basil, cashews

Taken from www.cookstr.com/recipes/pacific-rim-shrimp-salad (may not work)