Spicy Shrimp and Cellophane-Noodle Salad

Ingredients

• 3 tablespoons fresh lime juice
• 2 tablespoons asian fish sauce
• 1 tablespoon sugar
• 1 tablespoon grapeseed oil
• 1 red Thai chile, sliced paper-thin
• 1 kaffir lime leaf, minced or 1/2 teaspoon grated lime zest
• 1 teaspoon oyster sauce
• 1 1/4 lbs large shrimp, shelled
• 2 (2 ounce) packages dried cellophane noodles
• boiling water
• salt & freshly ground black pepper
• 2 scallions, thinly sliced
• 1 1/2 cups mint leaves
• 3/4 cup cilantro leaf
• 3/4 cup basil leaves (these were omitted, personal preference)
• 1/2 cup chopped dry roasted salted peanut
• lime wedge, for serving

Directions

1. 1

   In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce.

2. 2

   In another bowl, toss the shrimp with half of the chile-lime dressing.

3. 3

   Cover and refrigerate for 30 minutes.

4. 4

   Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water.

5. 5

   Let stand until pliable, 5 minutes.

6. 6

   Light a grill.

7. 7

   Drain the cellophane noodles; using scissors, cut the noodles into 2-inch lengths and return them to the bowl.

8. 8

   Cover the noodles with the boiling water and let stand until they are softened, about 1 minute & drain well.

9. 9

   Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side.

10. 10

    In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing.

11. 11

    Mound the salad on plates or a platter.

12. 12

    Sprinkle with the peanuts and serve with lime wedges.

13. 13

    Enjoy!