Shrimp Sunomono Salad

• 1 cup Rice Vinegar
• 2 Tablespoons Cooking Sake Or Mirin
• 1 dash Soy Sauce
• 1 dash Roasted Sesame Oil
• 1 Tablespoon Agave Syrup Or Honey
• 1/2 cups Warm Water
• 1/2 whole Carrot, Sliced Very Thin
• 1/2 whole English Cucumber, Sliced Very Thin
• 2 slices Lemon (very Thin), Cut In Half
• 1 cup Cooked Baby Shrimp, Rinsed And Patted Dry
• 1 cup Softened Rice Vermicelli Noodles (prepared According To Package Directions)

1. 1.
2. In a small bowl, whisk together the first six ingredients (rice vinegar, sake or mirin, soy sauce, sesame oil, agave or honey, water) and let stand while you slice the vegetables.
3. 2.
4. Place carrot and cucumber slices in the marinade and leave for 5-10 minutes, then remove the veggies and set aside, reserving the marinade.
5. 3.
6. Use small soup bowls to assemble the sunomono.
7. Place 1/2 cup softened rice noodles in the bottom of each bowl.
8. Pour some marinade in until it just reaches the top (approximately 1/2 cup).
9. 4.
10. Arrange carrots, cucumber and shrimp on top of the noodle/su mix.
11. Garnish with lemon slices.
12. Serve immediately, or refrigerate until ready to serve (no more than a couple of hours).
13. Makes a great appetizer, a light lunch or a complement to a sushi dinner.

rice vinegar, cooking sake, soy sauce, sesame oil, syrup, water, carrot, cucumber, lemon, shrimp, noodles

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/shrimp-sunomono-salad/ (may not work)