Shrimp Salad

• 2 garlic cloves, chopped
• 1/4 cup peanut oil
• 2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips
• 1/3 cup thinly sliced shallot
• 1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
• 1/4 cup Asian fish sauce
• 1/4 cup fresh lime juice
• 4 qt water
• 1 tablespoon salt
• 2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife
• 1 1/2 lb large shrimp (24 to 30), shelled and deveined
• 1/3 cup salted roasted peanuts, finely chopped
• Garnish: fresh cilantro leaves and lime wedges

1. Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes.
2. Pour oil through a sieve into a large heatproof bowl and discard garlic.
3. Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
4. Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes.
5. Drain in a colander and discard ginger.
6. Add shrimp to tomatoes, then add peanuts.
7. Toss to combine and season with salt.
8. Serve warm or at room temperature.

garlic, peanut oil, tomatoes, shallot, green thai, fish sauce, lime juice, water, salt, ginger, shrimp, peanuts, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/shrimp-salad-106896 (may not work)