Lime Shrimp Salad with Bean Sprouts and Thai Basil

Ingredients

• 1 tablespoon brown sugar 
• 0.8 cup carrots shredded ( 1 large)
• 0.8 cup chop roasted peanuts unsalted chopped
• 2 tablespoons fish sauce 
• 2 cups bean sprouts fresh
• 2  garlic minced
• 3 tablespoons juice of lime fresh ( 1 lime)
• 0.5 cup mint leaves coarsely chopped
• 2 cups napa cabbage chinese thinly sliced ()
• 1 cup pineapple fresh diced
• 0.8 pound shrimp deveined peeled
• 0.3 cup thai basil coarsely chopped
• 2  thai chile minced seeded
• 5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. To prepare salad, combine first 6 ingredients in a large bowl.
2. Bring 5 cups water to a boil in a large saucepan.
3. Add shrimp to pan; reduce heat, and simmer 2 minutes or until done.
4. Drain and rinse shrimp under cold water; drain well.
5. Cut shrimp in half lengthwise; add shrimp to sprouts mixture, tossing to combine.
6. To prepare dressing, combine sugar and next 4 ingredients (through chiles) in a small bowl, stirring with a whisk until sugar dissolves.
7. Pour dressing over salad, tossing to coat.
8. Sprinkle with peanuts.
9. Serve with lime wedges, if desired.