Goi Tom (Grilled Shrimp Salad)

Note from Cheri: This recipe comes to us from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. Clint Brownfield visited Le Colonial in New York. Follow this link for his full report as well as more great recipes.

8-10 jumbo shrimp 1 tsp. minced shallots 2 cloves garlic, minced or pressed 2 T vegetable oil 1/2 cup slices, seeded cucumber 1/2 thinly carrot 1 cup daikon radish 1/4 cup thinly sliced red onion 3 T chopped fresh basil 1 T chopped fresh mint 1 T fried shallot (from Asian grocery store) 2 T unsalted roasted peanuts Dressing 1 tsp. salt 2 tsp. fish sauce 1 T sugar 2 tsp. garlic, minced or pressed 2 T olive oil 2 tsp. finely chopped serrano chili peppers

Serves 4 Mix dressing ingredients together. Set aside. Remove shells from shrimp and clean. Marinate in garlic, shallots and vegetable oil. Set aside. Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl. Add dressing and set aside. Heat grill. Season shrimp with salt and pepper and 1T of the chopped basil. Grill on both sides and removed when cooked (less than 5 minutes). Put cucumber and carrot mixture in the middle of each of 4 plates. Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.