Vietnamese shrimp salad with tomato and mango

Ingredients

• 3 1/2 tbsp white vinegar
• 3 tbsp sunflower oil
• 2 tbsp granulated sugar
• 1 1/2 tbsp sodium-reduced soy sauce
• 1/2 jalapeño , thinly sliced into rounds (optional)
• 1 454-g pkg frozen, cooked large shrimp , thawed and patted dry
• 6 cocktail tomatoes , quartered
• 1 mango , thinly sliced
• 1/2 cup thinly sliced onion
• 1/2 225-g pkg fine rice vermicelli
• 1 cup torn cilantro , leaves and stems
• 1/2 cup chopped, roasted unsalted peanuts