Asian Shrimp, Pineapple, and Peanut Salad

I love recipes like this one. It takes simple ingredients and combines them in a way that results in a tornado of taste and texture. It hits all the bases: Sweet. Tangy. Crunchy. Funky. With a nice afterburn of spice.

(The "funky" I mention is the depth that fish sauce brings to this dish. Don't be afraid of it, but for your own sake, don't take a direct whiff from the bottle. You'll never think of using it again. And it's used sparingly...you never want to actually "taste" it.)

Asian Shrimp, Pineapple, and Peanut Salad
From Bon Appetit magazine.
Makes 4 servings.

2 tablespoons fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons olive oil
1 tablespoon sugar
1/2 cup thinly sliced shallots (about 2 large)
1 small jalapeño chile, thinly sliced
3 tablespoons (packed) fresh mint leaves

Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.

Salad:
16 peeled deveined cooked large shrimp with tails intact
6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
1 large avocado, halved, pitted, peeled, coarsely chopped
2 tablespoons salted peanuts
1 lime, cut into 8 wedges (for garnish)

Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.