1 medium red chili, seeded and finely chopped
2 tablespoon peanut oil
2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons brown sugar
1 teaspoon peeled and grated fresh ginger
Dash toasted sesame oil
8 ounces ready to eat cooked shrimp (preferably tiger prawns)
4 ounces sugar snap peas, thinly sliced on an angle into 1/3-inch pieces
1 ripe mango, pitted and finely diced
4 small bib lettuce leaves (or gem lettuce leaves), for serving
Toasted sesame seeds, for serving
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