Asian Shrimp And Cabbage Salad
|Medium shrimp||1 Pound, shelled and deveined|
|Extra virgin olive oil||3 Tablespoon|
|Asian fish sauce||1 1⁄2 Tablespoon|
|Lime||1 , zest grated finely and juiced (Plus Lime Wedges For Serving)|
|Lime wedges||4 (For Serving)|
|Light brown sugar||1 Tablespoon|
|Thai red curry paste||1 Teaspoon|
|Shallot||1 Small, very finely chopped|
|Green cabbage||1⁄2 Small, cored and finely shredded|
|Carrots||2 , julienned|
|Kirby cucumber||2 , thinly sliced|
|Unsalted roasted peanuts||1 Cup (16 tbs), coarsely chopped|
|Cilantro leaves||1 Cup (16 tbs)|
1. Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pinkand curled,aboutlminute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
2. In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and chopped shallot. Add the cabbage, carrots, cucumbers and cooked shrimp and toss until evenly coated. Let the salad stand at room temperature for about 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with the lime wedges.