Tea-Smoked Shrimp Salad With Mango

Ingredients

• kosher salt and freshly ground black pepper
• 1 tbs. peanut oil; more for the rack
• 1 lb. jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
• 2-1/2 tsp. minced garlic (from 3 medium cloves)
• 1/4 cup long-grain white rice
• 1/4 cup loose black tea leaves, preferably lapsang souchong
• 2 tbs. packed dark brown sugar
• 1 large head boston lettuce, leaves torn into bite-size pieces (about 6 cups)
• 1 cup cherry tomatoes, halved
• 1 ripe yellow mango (preferably ataulfo or champagne), peeled and cut into bite-size pieces (about 3/4 cup)
• 1 tbs. plain rice vinegar
• 1 tbs. chopped fresh cilantro
• 1-1/2 tsp. dijon mustard
• 1/4 cup extra-virgin olive oil