Green Papaya Salad with Shrimp

• Salt and black pepper
• 12 large shrimp, peeled
• 4 cups peeled, seeded, and shredded green papaya, Granny Smith apple, jicama, or a combination
• 2 cups mung bean sprouts
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup roughly chopped fresh mint leaves
• 1/2 cup chopped scallion
• 1 teaspoon Vietnamese chili-garlic paste, or to taste
• Juice of 2 limes
• 1/4 cup nam pla or nuoc mam
• 1 tablespoon brown or palm sugar
• 1/2 cup finely chopped dry-roasted peanuts

1. Salt the shrimp, then grill or broil it until just cooked, or put it in a saucepan with salted water to cover, bring the water to a boil, then turn off the heat and let the shrimp sit in the water until cool.
2. When cool, slice the shrimp in half lengthwise, as if you were butterflying it.
3. Meanwhile, toss the papaya, sprouts, herbs, and scallion together in a large bowl.
4. Whisk together the chili-garlic paste, lime juice, nam pla, and sugar, along with a little salt and a lot of pepper; taste and adjust the seasoning.
5. Toss the dressing with the papaya-herb mixture, then top with the shrimp and peanuts.
6. Toss again at the table and serve.

salt, shrimp, green papaya, bean sprouts, cilantro, mint leaves, scallion, garlic, nuoc mam, brown, peanuts

Taken from www.epicurious.com/recipes/food/views/green-papaya-salad-with-shrimp-386088 (may not work)