For Shrimp Boil:

• 1 lemon, quartered
• 1 tablespoon whole black peppercorns
• 1 dried bay leaf
• 1 star anise
• 1 small white onion, peeled and quartered
• 2 cloves garlic, smashed
• 1 pound large shrimp, peeled and deveined

For Quick Pickled Veggies:

• 1/4 cup seasoned rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon sesame oil
• 1/2 teaspoon kosher salt
• 4 mini cucumbers (or 1 English cucumber), thinly sliced (about 4 cups)
• 1 daikon radish, peeled and thinly sliced (about 2 cups)
• 2 medium carrots, peeled and thinly sliced (about 3 cups)

For Peanut Sauce:

• 1 tablespoon peanut oil
• 3 tablespoons finely chopped onion
• 1 small garlic clove, minced
• 3/4 teaspoon dried hot red pepper flakes
• 1/4 cup + 2 tablespoons water
• 2 tablespoons creamy peanut butter
• 2 tablespoons hoisin sauce
• 2 teaspoons tomato paste
• 1 1/2 teaspoons honey

For Sandwiches:

• 1 baguette
• 1 small bunch mint leaves
• 1 small bunch cilantro leaves
• 1/4 cup roasted peanuts, roughly chopped (optional)