Shrimp and Noodle Salad

- 8 ounces rice noodles
- 1 stalk lemongrass, finely minced (inner core only)
- 1 cup citrus fruit (oranges, grapefruit, tangerines, etc.)Â peeled, sectioned, and chopped
- 1/3 cup chopped peanuts, plus extra for garnish
- 1 medium tomato, peeled, seeded, and chopped
- 3 green onions, sliced
- 1/3 cup chopped mint leaves
- 1/3cup 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
Instructions:
You can top the noodles with anything you like — grilled scallops, grilled chicken, or grilled pork tenderloin.
- 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.
- Meanwhile, in a large bowl, mix together the lemongrass, citrus, peanuts, tomato, scallions, mint, and cilantro.
- In a small bowl, combine the red pepper flakes, garlic, sugar, lime juice, and fish sauce. (Adjust seasoning to your taste.)
- 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.
- Add the noodles and the dressing to the citrus mixture and toss to combine. Set aside.
- 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.
- To serve, mound the noodles in the center of a serving platter. Place the grilled shrimp on top and garnish with peanuts and cilantro.