Asian Shrimp And Cabbage Salad

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1 pound medium shrimp, shelled and deveined

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons Asian fish sauce

Finely grated zest and juice of 1 lime, plus lime wedges for serving

1 tablespoon light brown sugar

1 teaspoon Thai red curry paste

1 small shallot, very finely chopped

1/2 small green cabbage, cored and finely shredded (6 packed cups)

2 carrots, julienned

2 Kirby cucumbers, very thinly sliced

1 cup unsalted roasted peanuts, coarsely chopped

1 cup cilantro leaves

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