Ready in just 30 minutes, this shrimp salad is perfect for weeknight barbecuing (and better than take-out!).
Ingredients
1/4 cup
granulated sugar
1/4 cup
lime juice
2 tbsp
fish sauce
1
garlic clove
1/4 tsp
hot-red-chili-flakes
2 cups
thinly sliced
carrots
2 cups
thinly sliced
radishes
250-g
mung bean vermicelli noodles
3 cups
shredded iceberg
lettuce
1/4 cup
chopped fresh
mint
16
peeled raw
shrimp
2 tsp
canola oil
fresh
pepper
1 lime
lime
, cut into wedges
Instructions
PREHEAT barbecue to medium. Whisk granulated sugar with lime juice, fish sauce, garlic and hot-red-chili flakes in a large bowl. Stir in carrots and radishes.
COVER vermicelli noodles with boiling water in a medium bowl. Let stand, stirring occasionally, until tender, 5 to 7 min. Drain and rinse with cold water. Squeeze excess water from noodles. Cut noodles with clean scissors a few times to shorten them. Add to carrots and radishes, along with iceberg lettuce and mint leaves.
TOSS shrimp with canola oil in a medium bowl. Season with fresh pepper. Oil grill. Barbecue shrimp until pink, about 2 min per side. Serve with salad and lime wedges.
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