Stir-Fried Shrimp And Carrots With Toasted Almonds

Ingredients

• 1 tbs. plus 1 tsp. fish sauce
• 2 tsp. fresh lime juice
• 1-1/2 tsp. packed dark brown sugar
• 1/2 tsp. asian chili garlic sauce
• 1/4 tsp. cornstarch
• 2 tbs. minced fresh lemongrass (from the tender, white inner part) or 1 tbs. minced fresh ginger
• 1 tbs. minced garlic
• 1 tsp. finely chopped or thinly sliced serrano chile, including seeds
• 2 tbs. plus 1 tsp. canola or vegetable oil
• 12 oz. medium carrots, cut into 1/8-inch-thick half-ovals
• 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and halved lengthwise
• 1 bunch scallions (about 3 oz.), trimmed and cut into 1-inch pieces (about 1-1/4 cups)
• kosher salt
• 3 tbs. toasted sliced almonds
• 2 tbs. chopped fresh cilantro