Thai-Style Shrimp Salad With Spicy Peanut Dressing

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1/2 cup unsweetened coconut milk

1 tablespoon plus 2 teaspoons chunky peanut butter

2 teaspoons rice vinegar

1/2 teaspoon Thai red curry paste

Salt and freshly ground pepper

1 pound medium shrimp, shelled and deveined

8 cups (packed) mixed baby greens, such as arugula, frisée and spinach

1 pound jicama, peeled and cut into matchsticks

2 cups mung bean sprouts (about 1/2 pound)

2 large scallions, cut into matchsticks

1 large carrot, cut into matchsticks

1 large red bell pepper, cut into matchsticks

1/2 cup cilantro leaves

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