Target: 6 × 4 inches · landscape

Green Papaya Salad with Grilled Shrimp

35 min · 4 servings

Ingredients

□ 1 1/2 lb firm unripe green papaya, peeled, seeded, and cut into matchsticks

□ 1 1/4 lb large shrimp, peeled and deveined

□ 8 oz cherry tomatoes, halved

□ 6 oz long beans, trimmed and cut into 2-inch lengths

□ 2 cloves garlic, peeled

□ 1/2 small Thai chile, thinly sliced

□ 3 tbsp fresh lime juice

□ 2 tbsp gluten-free fish sauce

□ 1 tbsp finely grated palm sugar

□ 2 tsp neutral oil

□ 1/2 tsp kosher salt

□ 1/3 cup roasted unsalted peanuts, coarsely chopped

□ 1/4 cup fresh cilantro leaves, roughly chopped

□ 1/4 cup fresh mint leaves, roughly chopped

□ 2 medium limes, cut into wedges

1. Cut the papaya into matchsticks; halve tomatoes, cut beans, chop cilantro and mint, and reserve lime wedges.

2. Blanch beans for 2 minutes until crisp-tender. Pound garlic and chile; add lime juice, fish sauce, and palm sugar until pourable.

3. Lightly bruise tomatoes and beans in the dressing, then toss with papaya and herbs.

4. Oil and salt shrimp; grill over medium-high heat for 2 minutes, turn for 1 to 2 minutes, and remove once opaque and just firm.

5. Top salad with warm shrimp and peanuts; serve at once with lime wedges.

Cook’s note: Toss shortly before serving to keep the papaya crunchy.