Spicy Thai Shrimp Salad with Lime and Herbs

Prepare the ingredients. Juice the lime, finely mince the shallot, garlic, and Thai chilis, and roughly chop the cilantro. Wash and dry the butter lettuce. If using mung bean vermicelli, cook according to the package directions, then drain and let cool.

Bring a pot of water to a gentle boil. Add the shrimp and cook for 3 to 5 minutes, or until pink and opaque. Drain well, rinse briefly under cool water to stop the cooking, and cut the shrimp into bite-size pieces if needed.

In a large bowl, combine the cooked shrimp, fish sauce, lime juice, sugar, tamarind powder, rice powder, shallot, garlic, Thai chilis, and cilantro. Toss until the shrimp are evenly coated, then taste and adjust with more lime juice or fish sauce if needed.