Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Large fresh shrimp
1 Celery stalk, thinly sliced
On the bias
1 1/2 tb Thai fish sauce (nam pla)
1 1/2 tb Fresh lime juice
1 ts Sugar
1 ts Chili oil
2 ts Good quality peanut oil
2 Tiny fresh Thai "bird"
Chiles (red or green),
Chopped, seeds
3 c Cloves, minced
10 ts Leaves, chopped
2 tb Fresh coriander leaves
1 Cucumber, peeled, seeded,
Sliced
Pinch of salt

Contributed to the echo by: Stephen Ceideburg This is a nice, light
but spicy salad, typical of a lot of Thai dishes. THAI SHRIMP SALAD
Shell and devein the shrimp, and cut in half lengthwise. Parboil the
shrimp and celery slices for 20 seconds. Drain, and rinse under cold
water to stop the cooking; set aside on paper towels to drain.

Combine the fish sauce, lime juice, suigar and slat in a small bowl.
Stir in the oils, chile peppers and garlic and set aside. Set aside
the scallions, mint leaves and coriander.

Arange the cucumber slices on a small platter. Toss the shrimp and
celery with the sauce, and stir in the scallions, mint and coriander.
Allow to set for 5 to 10 minutes, toss again, arrange over the
cucumber slices and serve.

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