Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw

Ingredients

• 1 large red bell pepper, seeded and very thinly sliced
• 2 medium carrots, peeled and grated
• 2 Tbs. toasted sesame oil
• 4 scallions (white and green parts), trimmed and thinly sliced on the diagonal
• 5 tsp. granulated sugar
• 1 small head Napa cabbage (about 1-½ lb.), halved, cored, and sliced crosswise very thinly
• 4 tsp. fish sauce
• + 4 more ingredients
• • 2 lb. large or jumbo shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • ¹/₃ cup chopped lightly salted peanuts
  • 3 Tbs. seasoned rice vinegar

In a small saucepan, combine the vinegar, sugar, fish sauce, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to...

View full recipe at Fine Cooking