Rice Noodle-Shrimp Salad

• 8 ounces vermicelli rice noodles
• 1/4 cup plus 2 teaspoons fish sauce
• 2 limes (1 zested, both juiced)
• 3 tablespoons vegetable oil
• 1/2 jalapeno pepper, thinly sliced (remove seeds for less heat)
• 1 tablespoon sugar
• 2 cloves garlic, grated
• 1 pound large shrimp, peeled and deveined
• 1 romaine lettuce heart, thinly sliced
• 2 medium carrots, coarsely grated
• 2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
• 1 cup bean sprouts

1. Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears.
2. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside.
3. Preheat a grill or grill pan to medium high.
4. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl.
5. Add the shrimp and toss to coat.
6. Grill the shrimp until lightly charred and opaque, about 2 minutes per side.
7. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl.
8. Gradually add enough of the dressing to coat; toss.
9. Divide among bowls and top with the shrimp.
10. Drizzle with the dressing.
11. Per serving: Calories 475; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 1,938 mg; Carbohydrate 60 g; Fiber 4 g; Protein 29 g
12. Photograph by Johnny Miller

vermicelli rice noodles, fish sauce, vegetable oil, pepper, sugar, garlic, shrimp, romaine lettuce heart, carrots, herbs, bean sprouts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/rice-noodle-shrimp-salad-recipe.html (may not work)