1 pound medium shrimp (36-40 per pound)
1/2 teaspoon salt
1 tablespoon vegetable oil
Heavy-duty aluminum foil or fresh or frozen banana leaves
1 large papaya
1 to 2 tablespoons commercially made roasted chili paste
2 tablespoons Thai fish sauce
4 to 5 tablespoons fresh lime juice
2 teaspoons sugar
3 shallots, thinly sliced in rings
1 stalk fresh lemongrass, white tender hearts only, very thinly sliced
2 sprigs fresh mint leaves, coarsely chopped
2 tablespoons coarsely chopped fresh coriander leaves
2 small red jalapeno or serrano chilies, finely chopped
2 tablespoons chopped roasted peanuts
FOR SHRIMP: Shell and devein the shrimp; pat dry with paper towels. Toss with salt and oil. Cut a 12- by 18-inch sheet of heavy-duty aluminum foil (or banana leaf) and put the shrimp on one half of a sheet in no more than 2 layers. Fold the other half of the foil over the shrimp. Fold the edges together to seal the packet.
Preheat a gas or electric burner on medium-high heat. Place the packet directly on the burner. Within seconds, it should puff up and make sizzling sounds. Grill the shrimp for 2 minutes and using tongs, turn the packet over and grill 1 minute longer. Check for doneness by pressing down on the packet. If the shrimp feel firm to the touch, they are cooked. Open the packet and check that the shrimp have turned bright orange. (If not, rewrap the packet and return it to the burner.) Transfer shrimp and the juices into a bowl; set aside to cool.
FOR SALAD: Peel and seed the papaya. Cut into 1-inch cubes; add to the cooled shrimp. Combine the roasted chili paste, fish sauce, lime juice, sugar, shallots, lemongrass, mint, coriander, and chilies. Pour the mixture over the shrimp/papaya mixture; toss to mix. Transfer the mixture onto 4 plates and sprinkle with the peanuts. Serve chilled.
Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: 4 Servings