Ingredients

• 1/4 pound small shrimp (about 9), shelled
• 1 large garlic clove, forced through a garlic press
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
• 1 tablespoon sugar
• 1 small thin fresh red or green Asian chili (1 or 2 inches long) or Serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)
• 3/4 pound green papaya, peeled, seeded, preferably and coarsely shredded, preferably in a food processor (about 3 cups)
• 1 carrot, shredded fine
• 1/3 cup fresh coriander leaves, washed well and spun dry
• 2 tablespoons roasted peanuts, crushed

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Instructions

1. In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
2. Make dressing: In a large bowl whisk together dressing ingredients until sugar is dissolved.
3. Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.