Vietnamese Salad of Broiled Shrimp with Papaya

• vegetable oil, for oiling the rack and shrimp
• 12 large shrimp, peeled and deveined
• 2 tbsp Asian fish sauce
• 1 tbsp fresh lime juice
• 1 tsp rice wine vinegar
• 1 tsp sugar
• 1 small fresh hot red chile, seeded and minced
• 2 garlic cloves, minced into a paste
• 1 green papaya, peeled, deseeded, quartered lengthwise, and cut into julienne strips
• ½ cucumber, peeled, deseeded, and cut into julienne strips
• 1 tbsp chopped mint, plus sprigs to garnish

Prepare ahead

Steps 1 and 2 can be completed several hours in advance and stored, covered, in the refrigerator.

1. Position a broiler rack 4in (10cm) from the source of heat. Preheat the broiler. Line the rack with aluminum foil and lightly oil. Spread the shrimp on the foil and brush with oil. Broil for 2–3 minutes, turning once, until the shrimp turn opaque.

2. Meanwhile, whisk the fish sauce, lime juice, vinegar, sugar, chile, garlic, and 6 tbsp cold water together in a bowl until the sugar dissolves. Add the shrimp to the bowl and stir. Let stand until cooled.

3. Add the papaya, cucumber, and chopped mint, and toss together. Transfer the salad to a serving platter, and arrange the shrimp on top. Garnish with the mint sprigs and serve at once.