Indonesian-Style Shrimp Salad

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1/4 cup plus 2 tablespoons creamy peanut butter

1/4 cup plus 2 tablespoons unsweetened coconut milk

1 1/2 tablespoons Asian fish sauce

1 teaspoon sambal oelek or Chinese chile-garlic sauce

1 1/2 tablespoons fresh lime juice, plus lime wedges for garnish

2 teaspoons light brown sugar

3 carrots, coarsely shredded

1 seedless cucumber, peeled and cut into fine matchsticks

1 red or yellow bell pepper, cut into fine matchsticks

1 pound cooked large shrimp, shelled and halved lengthwise

2 romaine hearts, coarsely shredded

Chopped scallions, chopped peanuts and cilantro leaves, for garnish

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