Ingredients

• 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

Instructions

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