Shrimp and Noodle Salad

8 ounces rice noodles

1 stalk lemongrass, finely minced (inner core only)

1 cup citrus fruit (oranges, grapefruit, tangerines, etc.) peeled, sectioned, and chopped

cup chopped peanuts, plus extra for garnish

1 medium tomato, peeled, seeded, and chopped

3 green onions, sliced

cup chopped mint leaves

cup chopped cilantro, plus extra for garnish

½–1 teaspoon dried red pepper flakes

1 clove garlic, minced

1 tablespoon brown sugar

¾ cup lime juice (approximately 4–5 limes)

2 tablespoons fish sauce

24 medium shrimp, peeled and deveined

1 tablespoon vegetable oil

Salt and ground pepper to taste

1. Soak the rice noodles in hot water for 10 to 20 minutes or until soft. While the noodles are soaking, bring a large pot of water to boil.
2. Meanwhile, in a large bowl, mix together the lemongrass, citrus, peanuts, tomato, scallions, mint, and cilantro.
3. In a small bowl, combine the red pepper flakes, garlic, sugar, lime juice, and fish sauce. (Adjust seasoning to your taste.)
4. Drain the noodles from their soaking liquid and add them to the boiling water. When the water returns to a boil, drain them again and rinse thoroughly with cold water. Allow the noodles to drain thoroughly.
5. Add the noodles and the dressing to the citrus mixture and toss to combine. Set aside.
6. Brush the shrimp with the vegetable oil and season with salt and pepper. Grill or sauté for approximately 2 minutes per side or until done to your liking.
7. To serve, mound the noodles in the center of a serving platter. Place the grilled shrimp on top and garnish with peanuts and cilantro.