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Shrimp And Jicama Rolls With Chili-Peanut Sauce


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1/2 pound large shrimp—shelled, deveined and quartered crosswise

1/4 cup plus 2 tablespoons canola oil

Kosher salt

1 large shallot, thinly sliced

1 large garlic clove, minced

6 ounces jicama, peeled and cut into 2-by-1/4-inch matchsticks

2 tablespoons Chinese cooking wine, sake or water

1/2 cup chicken stock or low-sodium broth

1 tablespoon Asian fish sauce

1 teaspoon Asian sesame oil

Fifteen 6-inch rice-paper rounds

1/2 head of red leaf lettuce, ribs discarded, leaves torn into 4-inch pieces

15 large basil leaves

Chili-Peanut Sauce

2 tablespoons dry-roasted salted peanuts, chopped

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