Sautéed Shrimp withCucumber and Peanut Salad

from Sur la Table Cooking Class: Delicious Thai Cooking
submitted by Katy Lonergan
serves 6

For the salad:
¼ cup freshly squeezed lime juice
2 tablespoons fish sauce
2 teaspoons palm sugar (brown sugar can be substituted)
2 bird chiles, minced (or equivalent hot chile)
1 small clove garlic, minced
2 tablespoons canola oil
3 English cucumbers, halved lengthwise, seeded and sliced crosswise, ¼-inch thick
1 cup chopped cilantro leaves
½ cup salted roasted peanuts, coarsely chopped
½ cup thinly sliced red onion
kosher salt

                                                                                                                     

For the shrimp:
1 pound medium-sized shrimp, peeled and deveined (approx. 22 shrimp per pound)
kosher salt and freshly ground pepper
2 tablespoons canola oil or vegetable oil
2 medium cloves garlic, minced

To prepare salad: In a small bowl, use a whisk to thoroughly combine the lime juice, fish sauce, sugar, chiles, garlic and oil.

In a large bowl, add the cucumbers, cilantro, peanuts and onions. Add the dressing and toss to coat. Season with salt and set aside.

To prepare the shrimp: Use paper towels to pat-dry the shrimp and transfer to a plate. Season with salt and pepper and set aside.

Place a wok on the stove over high heat and add the oil. When oil is hot, add the garlic and cook until fragrant, about 30 seconds. Add the shrimp and cook until firm and opaque, about 3 to 4 minutes.

To serve: Transfer cucumber salad to a serving bowl, top with cooked shrimp and serve immediately.

The lime juice helps to soften the raw red onion. The salad portion can easily be made ahead and stored in the refrigerator. However, depending upon how far ahead, you may want to slice your onions a little thicker.