• Wash and dry all produce. • Trim and peel carrots, then grate on the largest holes of a box grater; transfer to a large bowl. Halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and quarter lime. Peel and mince or grate garlic.

• Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 tsp sugar (4 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Add cucumber, cabbage, arugula, sesame dressing, and juice from two lime wedges (four wedges for 4 servings) to bowl with grated carrots. Toss to combine. Season with salt and pepper.

• Rinse shrimp* under cold water, then pat dry with paper towels. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for peanuts over medium-high heat. Once pan is hot, add shrimp and garlic. Cook, stirring occasionally, until shrimp is opaque and cooked through, 3-4 minutes. Season with salt and pepper.

• Turn off heat under pan with shrimp. Stir in chili sauce and half the lime zest until evenly coated.

• Divide sesame cabbage and arugula salad between plates and top with Thai shrimp. Garnish with candied peanuts and remaining lime zest. Serve with any remaining lime wedges on the side.