I was looking through my recipes last night - actually just searching the cold soups and salads because it's so dang hot here. Hotter than fish grease, according to the local radio station.

This recipe was given to me by a friend, one long gone. Just looking at her handwritten notes brought back many special memories of a vibrant woman - one who came to the deep south from New York, which seemed exotic enough to us country bumpkins, but she had also lived in France, Germany and Thailand with her husband, an investment banker.

Her style was simple, clean and chic. She loved to entertain, though never in a grandiose or studied way. She was a voracious reader of cookbooks, often delighting friends with her irresistable, spur of the moment calls to come for lunch or supper to sample new recipes.

She took me under her wing and often called me the daughter she never had. She introduced me to new foods, educated my palate and encouraged me to find a style of my own. We traveled back roads and visited southern landmarks. She loved everything about the south, except the heat, and she encouraged me to be proud of my heritage.

I remember well the day B.J. made this salad. She hosted a small luncheon to celebrate the publication of a visiting friend's book. It was a lovely day in June, one of her last days.

Thai Shrimp & Mango Salad

2 lbs. medium shrimp
2 lg. green or red bell peppers
2 mangos
Lemon juice
2 T. peanut oil
2 cloves garlic, minced
2 T. minced shallot
1/2 tsp. anchovy paste
1 T. soy sauce
2 T. crushed, roasted, unsalted peanuts
1 to 2 cups coconut cream
2 red or green chili peppers (or 2 tsp. dried)

Boil the shrimp until done, about 2 minutes. Shell, devein and cut each into 4 slices.

Hold peppers on a fork over a flame; turning slowly until all the skin is charred. Peel and slice peppers into thin strips. You may prefer to do this on a grill.

Peel mangos and cut into thin strips; sprinkle with lemon juice.

Combine shrimp, peppers and mangos in a large bowl.

Heat oil and saute garlic and shallots until golden brown. Add along with oil in pan to shrimp mixture.

Blend anchovy paste and soy sauce; add to shrimp mixture and toss lightly.

Sprinkle with peanuts and add coconut cream gradually until all ingredients are coated. Seson to taste with more soy sauce and/or anchovy paste. You may also add flaked coconut. Garnish with chili peppers. Serve at room temperature.

Serves 6-8