Recipe Courtesy of Nikki Cascone

Ingredients

40 10/20 Shrimp - Peeled and de-veined
3/4 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup honey or agave syrup
3 limes -2 juiced, 1 for wedges
1 Thai chile or similar - seeded and finely diced
1/4 cup peanut oil
1 papaya - cleaned and julienne
1/ 2seedless cucumber- peeled and sliced thin in half moons
3 Radishes- sliced paper thin (use mandolin)
1 head red cabbage - thinly chopped
2 cloves garlic
1 pint grape tomato - halved length wise
1 bunch cilantro
1 bunch mint
1 bunch basil

Directions

To make the salad dressing:
In a mixing bowl combine rice wine vinegar, honey, lime juice, fish sauce, red chili - whisk.

Sautee shrimp in a hot pan with peanut oil.  Add thinly sliced garlic and remove from pan.

Tear fresh herbs into the bowl you will serve the salad in.  Add sliced cabbage, tomato, cucumber, radish and papaya. Drizzle in a bit of the dressing  
and mix. Top with shrimp and drizzle on the remaining  dressing.   
Garnish with lime wedges.

Serves 8

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