Carrot Ribbon Salad

Ingredients

• 1/4 cup hot water
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons sesame oil
• 4 teaspoons Vietnamese fish sauce
• 1 garlic clove, finely chopped (1/2 teaspoon)
• 1 small serrano chile, finely chopped
• 1/4 teaspoon kosher salt, plus more for taste
• 4 large multi-colored carrots, peeled and shaved into thin strips (about 4 cups)
• 2 tablespoons roughly chopped fresh cilantro, plus more for garnish
• 2 tablespoons sliced scallions, plus more for garnish
• 2 tablespoons roughly chopped fresh mint, plus more for garnish
• 8 ounces large (31/40) peeled and deveined cooked shrimp (about 1 cup)
• 1 tablespoon chopped roasted salted peanuts
• Chili crisp, for serving

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