Ingredients
2
small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips
1/3
cup thinly sliced shallot
1/2
tsp minced seeded fresh green Thai or serrano chile, or to taste
2
(1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife
1
1/2 lb large shrimp (24 to 30), shelled and deveined
1/3
cup salted roasted peanuts, finely chopped
Garnish: fresh cilantro leaves and lime wedges
Directions
1.
Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes. Pour oil through a sieve into a large heatproof bowl and discard garlic. Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
2.
Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes. Drain in a colander and discard ginger. Add shrimp to tomatoes, then add peanuts. Toss to combine and season with salt. Serve warm or at room temperature.
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