Lime Shrimp Salad with Bean Sprouts and Thai Basil

Ingredients

• Salad:
• 2 cups fresh bean sprouts
• 2 cups thinly sliced napa (Chinese) cabbage
• 1 cup diced fresh pineapple
• 3/4 cup shredded carrot (about 1 large)
• 1/2 cup coarsely chopped mint leaves
• 1/4 cup coarsely chopped Thai basil leaves
• 5 cups water
• 3/4 pound medium shrimp, peeled and deveined
• Dressing:
• 1 tablespoon brown sugar
• 3 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons fish sauce
• 2 garlic cloves, minced
• 2 Thai chiles, seeded and minced
• 3/4 cup chopped unsalted, dry-roasted peanuts
• Lime wedges (optional)

Preparation

1. 1. To prepare salad, combine first 6 ingredients in a large bowl.
2. 2. 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.
3. 3. 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.