Instructions: Store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment that accounts for the high sodium content of this salad. It comes bottled and is sometimes labeled nam pla in Asian markets or your supermarkets ethnic-food section.

1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well.

2. Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat.

Yield: 2 servings (serving size: 2 cups).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.