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Spicy Shrimp and Cellophane-Noodle Salad

Spicy Shrimp and Cellophane-Noodle Salad is built on Fresh Lime Juice, Asian Fish Sauce, Sugar, Grapeseed Oil, and Red Thai Chile. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1
• 1
• 1 tsp
• 1 1/4 lb
• 4 oz
• 2
• 1 1/2 cup
• 3/4 cup
• 3/4 cup
• 1/2 cup

Method (preview)

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. Let stand until pliable, 5 minutes.

5. 5

   Light a grill.

6. 6

   Drain the cellophane noodles.

7. 7

   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.

9. 9

   Drain well.

10. 10

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

11. 11

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

12. 12

    Mound the salad on plates or a platter.

13. 13

    Sprinkle with the peanuts and serve with lime wedges.

14. 14

    Active Time: 30 minutes. Total Time: 50 minutes.

15. 15

    Author: Chef Annabel Langbein, "Healthy Grills", Williams Sonoma

16. 16

    WINE.

17. 17

    Pour a slightly off- dry bottling, like the tangerine-inflected 2005 Grove Mill or the nectarine-flavored 2004 Stoneleigh.