Grilled Shrimp and Rice Noodle Salad
- Yield: 4 servings
- Prep: 15 minutes
- Cook: 10 minutes
- 6ounces rice vermicelli (mai fun noodles) or angel hair pasta
- 1/3cup fresh lime juice
- 1/3cup packed dark brown sugar
- 1/3cup Thai or Vietnamese fish sauce (nam pla or nuoc mam)
- 1teaspoon toasted sesame oil
- 1 1/4pounds extra-large shrimp (16 to 20 count), peeled and deveined
- 1tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 carrots, cut into thin matchstick-size strips
- 1 ripe mango, peeled, pitted, and thinly sliced
- 3 scallions (white and green parts), thinly sliced
- 1/4 cup cup thinly sliced fresh mint leaves, plus 1/4 cup small leaves
- 1 red jalapeno pepper, sliced into thin rounds (seeded if desired)
- 1/3cup roasted peanuts
1 Bring a large pot of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 3 minutes, or until barely tender. Drain in a colander and rinse under cold water until cooled. Drain well and transfer to a large serving bowl.
2 In a medium bowl, whisk the lime juice, brown sugar, fish sauce, and sesame oil together. Pour about half of this dressing over the vermicelli and toss. Refrigerate while you grill the shrimp. Reserve the remaining dressing.
3 Heat a large grill pan over high heat. In a large bowl,toss the shrimp with the olive oil to coat. Season with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes per side, or until opaque throughout. Remove from the pan.
4 Add the carrots, mango, half ofthe scallions,the sliced mint, and jalapenos to the noodles and toss with the remaining dressing. Top with the shrimp. Sprinkle with the peanuts, mint leaves, and the remaining scallions and serve.
Reprinted with permission from What’s for Dinner?: Delicious Recipes for a Busy Life by Curtis Stone, Ballantine Books 2013.