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Lime Shrimp Salad With Bean Sprouts And Thai Basil


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2 cups fresh bean sprouts

2 cups thinly sliced napa (Chinese) cabbage

1 cup diced fresh pineapple

3/4 cup shredded carrot (about 1 large)

1/2 cup coarsely chopped mint leaves

1/4 cup coarsely chopped Thai basil leaves

5 cups water

3/4 pound medium shrimp, peeled and deveined

1 tablespoon brown sugar

3 tablespoons fresh lime juice (about 1 lime)

2 tablespoons fish sauce

2 garlic cloves, minced

2 Thai chiles, seeded and minced

3/4 cup chopped unsalted, dry-roasted peanuts

Lime wedges (optional)

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