Shrimp with Cabbage & Peanuts
- 12 ounces cold cooked and peeled Maine shrimp or other small shrimp (about 1 1/2 cups)
- 1/2 small head Chinese or napa cabbage
- 20 sprigs fresh cilantro, divided
- 1 small head Boston lettuce
- 1/3 cup rice vinegar
- 3 tablespoons peanut oil
- 2 tablespoons fish sauce
- 2 tablespoons Asian chile sauce, such as sambal oelek or Sriracha
- 1 tablespoon sugar
- 1 teaspoon finely chopped fresh ginger
- 1 small carrot, peeled and shredded
- 1/2 cup roasted unsalted peanuts, coarsely chopped, divided
- Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
- Slice cabbage into chiffonadeلاto get 5 to 6 cups. Slice 12 cilantro sprigs very thin; reserve remaining sprigs for garnish. Separate and wash lettuce leaves. Keep everything chilled until ready to toss the salad.
- Mix vinegar, peanut oil, fish sauce, chile sauce, sugar and ginger in a small bowl. Keep at room temperature for up to 2 hours, or cover and refrigerate if making ahead; let cold dressing come to room temperature before tossing with the salad.
- Just before serving, toss the reserved shrimp, cabbage, sliced cilantro, carrot and 6 tablespoons chopped peanuts with the dressing in a large bowl. Arrange the reserved lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the salad on the lettuce and garnish with the remaining 2 tablespoons peanuts and 8 cilantro sprigs.