Shrimp Summer Rolls

• 24 medium shrimp, peeled and deveined (about 1/2 pound)
• salt and pepper
• 3 ounces rice noodles (rice vermicelli)
• 56 inches rice paper sheets
• 24 mint leaves
• 1 large carrot, shredded
• 2 scallions, thinly sliced
• 2 cups romaine lettuce, finely shredded
• 12 cup peanut sauce

1. Preheat a grill to high.
2. Season the shrimp with salt and pepper.
3. Arrange on the grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes.
4. Let cool, then halve lengthwise.
5. In a pot of boiling, salted water, cook the rice noodles until tender, about 3 minutes; drain and rinse with cold water.
6. Fill a shallow bowl with warm water.
7. Working with rice paper wrapper at a time, soak a wrapper for 30 seconds and transfer to a work surface.
8. Arrange 3 shrimp halves across the bottom third of the wrapper, top with 3 mint Leaves, one-eighth of the noodles, about l tablespoon each carrot and scallions and 1/4 cup romaine.
9. Fold in the sides and, starting from the bottom, roll up the rice paper, stopping at the halfway point.
10. Top with 3 more shrimp halves and continue rolling.
11. Cover with a damp paper towel and repeat to make 8 summer rolls.
12. Cut in half diagonally and serve with the peanut sauce.

shrimp, salt, rice noodles, rice, mint, carrot, scallions, romaine lettuce, peanut sauce

Taken from www.food.com/recipe/shrimp-summer-rolls-429006 (may not work)