grilled shrimp and rice noodle salad

Ingredients

• Servings: 4
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon grated lime zest
• 1/2 (16 ounce) package dry rice stick noodles
• 1/4 cup lime juice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon grated lime zest
• 1/2 teaspoon anchovy paste
• 1/4 teaspoon hot pepper sauce
• 1 1/2 cups diced fresh peaches
• 1 cup shredded napa cabbage
• 2 carrots, shredded
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 2 cloves garlic, minced
• 16 cherry tomatoes
• 6 skewers

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat grill for medium heat and lightly oil the grate.
• combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. allow shrimp to marinate at room temperature while preparing remaining ingredients.
• bring a large pot of water to a boil. add rice stick noodles to boiling water and remove from heat. cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. rinse will cold water until chilled; drain well.
• whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, and hot pepper sauce in a large bowl. add peaches, cabbage, carrots, cilantro, basil, and garlic and toss to coat. stir rice noodles into vegetable mixture until combined; set aside.
• thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. pierce cherry tomatoes remaining 2 skewers.
• place shrimp and tomato skewers on preheated grill. cook tomatoes until they begin to split, about 3 minutes per side; transfer to a platter. continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more. remove tomatoes and shrimp from skewers.
• transfer noodle salad to a large platter. surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.