Mango and Shrimp Salad

Serves 4

Dressing
4 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons honey
4 tablespoons fresh lime juice (from about 2 to 3 large limes)
2 cloves garlic, minced
2 to 4 seeded and minced Thai chiles (or 1 to 3 serranos), to taste

1. In a small saucepan, combine the fish sauce, sugar and honey. Heat over medium heat, stirring constantly, until the sugar and honey dissolve and the mixture is syrupy, about 1 minute.

2. In a blender or food processor, combine the sweetened fish sauce syrup, lime juice, garlic and chiles, and blend for about 30 seconds to a minute. Set aside. Makes two-thirds cup.

Mango salad and assembly
1 pound (medium to large) raw shrimp
5 to 6 large firm mangoes (about 8 ounces each), peeled, pitted and cut into medium dice
1 cup bean sprouts
2 tablespoons minced shallot (about 2 large)
About 1/2 cup stemmed cilantro, plus more for garnish
About 1/2 cup small mint leaves (if leaves are large, tear them in half), plus more for garnish
2/3 cup dressing, divided, or to taste
4 teaspoons chopped peanuts (unsalted) for garnish
Lime wedges

1. Peel and devein the shrimp under cold, running water. Bring a large saucepan of lightly salted water to a boil. Reduce the heat to a slow simmer and add the shrimp. Poach the shrimp until just cooked (they will be pink and firm, and opaque throughout), about 2 to 2 1/2 minutes. Drain the shrimp; place them in a bowl of ice water to stop the cooking. Drain the shrimp again; set aside in the refrigerator.

2. In a large bowl, combine the mangoes, sprouts, shallot, cilantro and mint and set aside.

3. Mix about one-half cup of the dressing, or to taste, with the reserved mango mixture. Mound the mango mixture on four chilled plates. Toss the shrimp with the remaining dressing to coat. Divide the shrimp evenly on top of each salad and sprinkle about 1 teaspoon peanuts on top of each plate. Garnish with sprigs of mint and cilantro. Add lime wedges to each plate.