Asian-Inspired Shrimp Salad

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3 cups dry white wine or water (or a combination)

1 pound jumbo shrimp (16 to 20), peeled and deveined

2/3 cup peanut oil or extra-virgin olive oil

2 limes (grated zest and juice)

1 to 2 tablespoon light or dark brown sugar

1/2 teaspoon crushed red pepper flakes or diced jalapeƱo chili pepper, or more to taste


6 cups mesclun greens

6 tablespoons torn mint leaves

6 tablespoons torn basil leaves

2 papayas or mangoes (may substitute 1 cantaloupe), flesh diced or sliced

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