Asian Shrimp And Zucchini Skewers With Noodle Salad

• 3 garlic cloves, finely chopped
• Zest and juice of 1 lime
• 1 1/2 teaspoons Thai fish sauce
• 3/4 teaspoon Asian chili garlic sauce
• 2 1/2 tablespoons soy sauce
• 1/2 teaspoon finely chopped fresh ginger
• 1/4 cup olive oil
• 1 pound large peeled, deveined shrimp (about 24)
• 1/2 pound zucchini, halved lengthwise and sliced 1/2 in. thick
• 2 ounces flat rice-stick noodles
• 2 tablespoons seasoned rice vinegar
• 1/4 cup thinly sliced fresh mint
• 4 cups lightly packed torn butter or red-leaf lettuce
• 1/4 cup chopped cilantro
• 1/4 cup thinly sliced red onion

1. Whisk together garlic, lime zest and juice, sauces, ginger, and oil in a small bowl. Toss shrimp and zucchini in a medium bowl with 1/4 cup sauce mixture to coat.
2. Heat grill to medium (350u0b0 to 450u0b0). Cook noodles according to package directions. Drain, rinse under cold water, and chill until ready to use.
3. Thread shrimp and zucchini alternately on 8 metal skewers (8 to 10 in.). Oil cooking grate, using tongs and a wad of oiled paper towels. Grill skewers, turning once, until shrimp are cooked through and zucchini are tender-crisp, about 7 minutes total.
4. Whisk vinegar into small bowl of sauce mixture to make salad dressing. In a medium bowl, toss mint, butter lettuce, rice noodles, cilantro, and red onion with dressing until coated. Divide salad among plates and set skewers alongside each serving.
5. Note: Nutritional analysis is per serving.

garlic, lime, fish sauce, asian chili garlic sauce, soy sauce, fresh ginger, olive oil, shrimp, zucchini, rice, rice vinegar, mint, butter, cilantro, red onion

Taken from www.myrecipes.com/recipe/asian-shrimp-zucchini-skewers-with-noodle-salad (may not work)