In a small saucepan combine the fish sauce, sugar & honey. Heat over medium heat stirring constantly, until the honey & sugar dissolve and the mixture is syrupy, about one minute.

Peel and devein the shrimp under cold running water. Bring a saucepan of slightly salted water to the boil. Reduce the heat and add the shrimp. Poach the shrimp until just cooked (about 2 – 2 ½ minutes. Drain and put shrimp into a bowl of ice water to stop cooking. Drain the shrimp and set aside in the refrigerator

In a large bowl, combine the mangoes, sprouts, shallots, coriander and mint and set aside.

Mix about half a cup of dressing, with the reserved mango mixture. Mound onto four chilled plates. Toss the shrimp in the remaining dressing to coat. Divide evenly onto the salad and sprinkle one tsp. peanuts on top of each plate.