Thai-Style Jicama Salad

By Sunset
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1 large jicama, peeled and julienned using a mandoline (about 4 cups)

1 large carrot, peeled and julienned using a mandoline

2 stalks celery, very finely sliced

1/4 cup mint, chopped

1/4 cup cilantro, chopped

2 serrano chiles, minced

1/2 pound peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise

6 tablespoons fresh lime juice

2 tablespoons sugar

2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)

1/3 cup chopped salted peanuts

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