I can't go wrong when I visit my favorite Half Price Books and come home with an annual Food & Wine 2008 cookbook for $1, less 20% on sale!
How cheap can it get? Lots of good reading and cooking for pennies.

So here is the first recipe I have tried from this book.

1 lb. SHRIMP, cooked, shelled and deveined (I used frozen, thawed)
3 Tbsp. EXTRA-VIRGIN OLIVE OIL
1 1/2 Tbsp. ASIAN FISH SAUCE (I use 3 Crabs brand)
Finely grated zest and juice of 1 LIME plus lime wedges for serving
1 Tbsp. LIGHT BROWN SUGAR
1 tsp. RED CURRY PASTE
1 SHALLOT, finely chopped
1/2 small GREEN CABBAGE, cored and finely shredded (6 packed cups)
2 CARROTS, julienned
2 KIRBY CUCUMBERS, very thinly sliced (I used less)
1 c. UNSALTED ROASTED PEANUTS, coarsely chopped
1 c. CILANTRO leaves

In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste, and chopped shallot.
Add the cabbage, carrots, cucumbers, and shrimp and toss until evenly coated.

Let the salad stand at room temerature for about 20 minutes, until the cabbage is slightly wilted.

Toss the salad and top with the peanuts and cilantro and serve with the lime wedges.