In small saucepan, heat oil over medium-high heat; add shallots and fry, stirring and separating occasionally, until golden brown. Through sieve over heatproof bowl, drain and set aside. Return oil to pan. In same manner, fry and drain garlic. (Keep oil, covered, for other use such as seasoning vegetables or soup noodles, for up to 2 weeks.)

Toss shrimp with salt. In saucepan, bring peppercorns, lemongrass and 1/3 cup/75 mL water to boil; reduce heat to low and simmer, covered, for 3 minutes. Increase heat to high; add shrimp and cook, stirring, until shrimp are pink, about 2 minutes. Reserving cooking liquid, drain; let shrimp and liquid cool. Remove and discard peppercorns and lemongrass.

Arrange spinach on serving platter, shallow salad bowl or 4 plates; top with cucumber and shrimp. Whisk together hot peppers, lime juice, sugar, fish sauce and 1/3 cup/75 mL of the shrimp cooking liquid; pour over shrimp. Top with shallots and garlic; sprinkle with coriander and/or mint leaves.

Makes 4 servings.