Thai Shrimp and Green Apple Salad

https://www.seriouseats.com/spicy-shrimp-and-green-apple-salad-recipe

INGREDIENTS

• 1 ½ pounds large or jumbo shrimp (21-25 count), peeled and deveined
• 2 quarts water
• 2 tablespoons salt
• 3 medium-sized on-the-vine tomatoes
• 2 large shallots or ½ 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 ½ cups plain roasted cashews, preferably unsalted
• ⅓ cup mint leaves, torn into small pieces by hand

DIRECTIONS

1. Put water and salt in a large pot and bring to a boil. Reduce heat so water is steaming but no longer boiling. If you have a thermometer, make sure water registers somewhere between 160 and 180 ̊ F (71 and 82 ̊ C) which is ideal for poaching shrimp. (For those needing help on the proper way to poach shrimp, see this video demo by Chef Michael Pardus of the Culinary Institute of America.)

2. Poach shrimp until flesh just turns opaque. This should take no more than one minute; drain, place shrimp in a large mixing bowl, and set aside.

3. Trim tops off tomatoes, and cut into 1/2-inch wedges; add to shrimp.

4. Peel shallots (or red onion) and slice lengthwise very thinly and add to shrimp bowl.

5. Core and halve apples, and slice lengthwise into 1/8-inch slices. Working with 4-5 slices at a time, arrange apple slices into neat stacks and cut into matchsticks, about 1/8 inch in width. Add apple matchsticks to shrimp bowl.

6. Season to taste with lime juice, fish sauce, and dried red pepper flakes; toss. The exact amounts of these ingredients cannot be given, because it all depends on how tart or sweet the apples and tomatoes are as well as your heat tolerance. The overall flavor of the salad should be predominantly sour, then salty, with a tinge of sweetness from the fruits. Start with less lime juice and fish sauce than you think prudent as you can always add more. (It's good to have about ¼ cup of fish sauce and 3-4 limes on hand just so you know you have enough ingredients to work with even though you may not need to use all of them. Also, take into consideration whether your cashews are salted or not. If they are, go easy on the fish sauce.)

7. Add in cashews and mint leaves; toss salad again. Serve immediately as a stand-alone salad or an entrée with steamed rice.