• 1/4 lb. small shrimp, cleaned, halved, and cooked until pink
  • 3/4 lb. green papaya, peeled, seeded, and coarsely shredded
  • 1 carrot, shredded
  • 2 Tbsp fresh cilantro, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp roasted peanuts, crushed
  • For Dressing:
  • 1 large clove of garlic, finely chopped
  • 3 Tbsp fresh lime juice
  • 1 1/2 Tbsp Asian fish sauce
  • 1 Tbsp brown sugar

Rinse cooked shrimp under cold running water. In a large bowl, whisk together dressing ingredients until sugar is dissolved. Add shrimp, papaya, carrot, and cilantro, tossing well. Season to taste with salt and pepper. Salad may be made two hours ahead and chilled. Serve sprinkled with peanuts.