A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced
1 cup cilantro, chopped
1 cup mint, chopped
6 makrut lime leaves, finely shredded (optional)
Jasmine rice, for serving

Bring a pot of 3 quarts of water to a boil and salt generously.

In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao, and chopped chiles.

Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute.

Add the shrimp to the sauce while still warm and toss; the lime will continue to “cook” the shrimp like a ceviche.

Add the sliced lemongrass and shallot.

Just before serving, add cilantro, mint leaves, and makrut lime leaves (if using).

Serve immediately with hot rice.