Udon And Shrimp Salad

• 1 lb large shrimp, shelled and deveined
• 3 tablespoons peanut oil
• 2 garlic cloves, minced
• 2 teaspoons peeled grated fresh ginger
• 1 tablespoon rice wine vinegar
• 8 ounces udon noodles
• 1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice
• 3 green onions, including tender green tops, thinly sliced
• 1/2 cup chopped cashews
• Dressing
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons asian fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup peanut oil

1. Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.
2. Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.
3. Drain shrimp and discard the marinade.
4. Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
5. Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
6. Transfer to a bowl; set aside.
7. To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.
8. Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
9. Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
10. Serve at once, or cover and chill up to 8 hours.
11. Garnish with cashews just before serving.

shrimp, peanut oil, garlic, ginger, rice wine vinegar, udon noodles, cucumber, green onions, cashews, dressing, garlic, lemon juice, rice wine vinegar, fish sauce, sugar, fresh ground black pepper, peanut oil

Taken from www.food.com/recipe/udon-and-shrimp-salad-166824 (may not work)