Spicy Shrimp and Green Apple Salad

Ingredients

• 1 1/2 pounds large or jumbo shrimp, peeled and deveined
• 2 quarts water
• 2 tablespoons salt
• 3 medium-sized on-the-vine tomatoes
• 2 large shallots or 1/2 a large red onion
• 2 large Granny Smith apples
• Dried red pepper flakes, to taste
• Fresh lime juice, to taste
• Fish sauce, to taste
• 1 1/2 cups plain roasted cashews, preferably unsalted
• 1/3 cup mint leaves, torn into small pieces by hand

Directions

1. Combine the water and salt in a large pot, then bring it up to a boil. Lower the heat until the water is hot and giving off steam, but not actively bubbling. If you are using a thermometer, aim for 160˚ to 180˚ F, which is the sweet spot for gently poaching shrimp.
2. Add the shrimp and move them around in the water as they cook, stopping as soon as they turn opaque. Do not let this go past 1 minute. Drain them, transfer them to a large mixing bowl, and leave them there while you prep the rest.
3. Cut away the tomato tops, slice the tomatoes into 1/2-inch wedges, and add them to the bowl with the shrimp.
4. Peel the shallots, or the red onion if using, then cut them lengthwise into very thin slices. Add those to the shrimp bowl too.
5. Core the apples and cut them in half, then slice them lengthwise into 1/8-inch pieces. Gather 4-5 slices into tidy stacks and cut them into matchsticks about 1/8 inch wide. Add the apple matchsticks to the bowl.
6. Add lime juice, fish sauce, and dried red pepper flakes to taste, then toss everything together. There is no fixed amount here because the balance depends on how sweet or tart the apples and tomatoes are, and how much heat you like. The salad should taste sour first, salty second, with a little natural sweetness from the fruit. Begin with less lime juice and fish sauce than seems necessary, since it is easy to add more. It helps to have about 1/4 cup of fish sauce and 3-4 limes available, even if you do not end up using them all. If your cashews are salted, be especially light-handed with the fish sauce.
7. Add the cashews and mint leaves, then toss once more. Serve right away, either as a salad on its own or with steamed rice as the main course.