To prepare salad, combine first 6 ingredients in a large bowl.
Bring 5 cups water to a boil in a large saucepan. Add shrimp to pan; reduce heat, and simmer 2 minutes or until done. Drain and rinse shrimp under cold water; drain well. Cut shrimp in half lengthwise; add shrimp to sprouts mixture, tossing to combine.
To prepare dressing, combine sugar and next 4 ingredients (through chiles) in a small bowl, stirring with a whisk until sugar dissolves. Pour dressing over salad, tossing to coat. Sprinkle with peanuts. Serve with lime wedges, if desired.
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My husband and I really loved this salad. It is very fresh and very refreshing, and also very easy to prepare. We didn't have Thai basil, but used a mixture of basil varieties from our herb garden. We used jalapeño chiles from our garden.
Great recipe for a hot summer day. Made to direction except we steamed the shrimp about 2-3 min, rather than boiling them. Bright, fresh colors in the bowl. Distinct & assertive flavors in every bite. (For folks who aren't crazy about mint, you could sub a total of 3/4 cup mixed mint, thai basil, cilantro for the 1/2c mint & 1/4c basil.)
I followed the recipe other than substituting my garden peppers for the thai chiles, but I do not think that made the recipe the disappointment it was. My family each took one bite and looked at me with concern. My husband actually thought it tasted like toothpaste because of the mint. Gross... we are leaving for take out as I speak. Very disappointed- leave out the mint!