1/2 lb. med. peeled shrimp
1 c. lettuce, sliced into strips
1/2 c. onion, sliced into thin strips
1/2 c. diced tomatoes
5 tbsp. Tiparos brand fish sauce
1/2 tsp. MSG (Monosodium Glutamate, marketed as Accent or Aji no Moto)
5 fresh mint leaves, sliced thin (they grow wild everywhere, any Thai person can find you some, they can also usually be found in the commissary)

Finely chopped Thai peppers (small, hot ones otherwise known as "Boony Peppers" or "Pekinoes" - amount used will depend on the consumer's degree of intestinal fortitude and whether or not beer is served with the meal).

Boil water. Add shrimp to boiling water and cook for 2 minutes. Drain shrimp. Wait until shrimp cools and put in a large bowl and mix with other ingredients. Put Thai shrimp salad on a fancy, oval plate and serve with rice.

Optional ingredients.