Grilled Lemongrass Shrimp & Rice Noodle Salad

• MARINADE: 3 - 4 stalks lemongrass, white part, peeled - 2 garlic cloves chopped - 8 - 10 basil leaves, minced - 2 tbl flavored oil - 2 tbl fish sauce - 2 tbl sugar
• DIPPING SAUCE: 2 garlic cloves - 1 or 2 red chilies seeded & minced - juice of 2 limes - 1 tbl sugar - 1/4 cup fish sauce - 1/4 cup water
• SHRIMP: 1 1/2 lb shelled shrimp - 8 oz dried thin rice noodles (vermicelli) - 2 cups bean sprouts - 1 cup shredded carros - 1 japanese cucumber thinly sliced - 1/2 cup fresh mint leaves - 1/2 cup cilantro leaves - 1/2 cup chopped peanuts

1. MARINADE: grind lemongrass, garlic, basil - whisk in oil, fish sauce & sugar - blend well
2. DIPPING SAUCE: mash garlic & chili, add lime juice & the pulp fr lime shells - stir in sugar, fish sauce & water, - mix until sugar is dissolved
3. SHRIMP: toss shrimp in marinade - refrig for 30 mins - soak rice vermicelli in cold water for 20 mins or until pliable - blanch vermicelli for 30 sec in boiling water - drain & rinse in cold water - drain well - thread shrimp on skewers & cook on grill 5 - 6 mins - arrange shrimp on vermicelli, top c vermicelli, sprouts, carrot & cucumber - scatter c cilantro, mint & peanuts - serve c dipping sauce

stalks lemongrass, dipping sauce, thin rice noodles

Taken from www.epicurious.com/recipes/member/views/grilled-lemongrass-shrimp-rice-noodle-salad-50012172 (may not work)