First, make your quick pickles: Place the thinly-sliced red onion, carrot, fresnos and ginger in a heat-proof container with a lid. In a small saucepan, combine the seasoned rice vinegar and ⅓ cup water. Bring to a simmer over medium heat. Remove from the heat and pour the warm liquid over your veggies, making sure they are completely submerged. Let cool at room temperature, then cover and refrigerate until ready to serve. \nRemove shrimp from the packaging and remove the tails by pinching where the tails meet the body of the shrimp. Place in a medium-sized mixing bowl and toss with about 2 tablespoons This Little Goat went to Southeast Asia sauce and a pinch of kosher salt to coat. \nIn a small mixing bowl, whisk ¼ cup Kewpie mayo with 2 tablespoons Southeast Asia sauce. Transfer sauce to a small ziplock bag (this will act as a disposable squeeze bottle once you snip off the bottom corner)\nHeat a sauté pan over medium\/medium-high heat and coat with a drizzle of cooking oil. Add in the shrimp and sauté until no longer opaque and cooked through, about 5 minutes. Set aside to cool while you assemble your salad. \nSlice the tomatoes in half, lengthwise. Carefully peel the firm mangoes and slice into very thin matchsticks. Remove some mint and\/or basil leaves from the stems (about ¼ cup) and give the herbs a rough tear. Add tomatoes, mango, fresh herbs, a small handful of pickled veggies, cooked shrimp and some Thailand crunch to a large mixing bowl. Pour a small drizzle (about 1 tablespoon) of your pickling liquid over your salad and toss to combine. Season to taste with salt. \nTop with a drizzle of Southeast Asia mayo, more pickled veggies and a sprinkle of Thailand Everything crunch for a zesty, nutty finish!