1/3 pound large shrimp, cleaned, deveined 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon ground white pepper Juice of 1 small lime 2 cloves garlic, minced 1 teaspoon sugar 2 1/2 tablespoons fish sauce (nuoc nam) 1/2 fresh Thai bird chile, finely chopped ( 1/4 teaspoon chopped) 1 tablespoon oil 1 tablespoon minced shallots 3 cups julienned green papaya 1/4 cup chopped fresh Vietnamese coriander leaves, divided 1/4 cup chopped fresh Thai basil leaves, divided 3 tablespoons finely chopped, unsalted dry-roasted peanuts

Step 1 Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise.

Step 2 In a small bowl, combine the lime juice, garlic, sugar, fish sauce and chopped chile. Whisk until the sugar is dissolved.

Step 3In a small skillet or saucepan, heat the oil. Fry the minced shallots until golden brown. Drain and add to the fish sauce mixture.

Step 4Julienne the papaya or mangoes into thin, matchstick strips 2 inches long until you have 3 cups. Place in a large serving bowl or platter. Pour the dressing all over the strips, evenly coating them. Toss with 2 tablespoons coriander and 2 tablespoons Thai basil.

Step 5Top the dressed papaya with cooked shrimp and garnish with the peanuts, the remaining 2 tablespoons coriander and the remaining 2 tablespoons basil.

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