Cold Noodles With Barbecued Shrimp

• 1 pound medium-size shrimp, peeled and deveined
• 2 tablespoons peanut oil
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1 fresh hot chili, minced
• 1 teaspoon Vietnamese fish sauce
• 1 pound rice noodles
• Salt to taste
• Peanut dipping sauce (see recipe)
• 4 scallions, minced

1. Preheat a charcoal grill.
2. Place the shrimp, peanut oil, lime juice, garlic, chili and fish sauce in a bowl, toss and marinate for 30 minutes.
3. Remove shrimp from marinade and grill over charcoal about 7 minutes.
4. Cool.
5. Slice the shrimp in half lengthwise and set aside.
6. Boil the noodles in well-salted water to cover until tender, about 5 minutes, depending on size.
7. Drain and cool under cold water and drain again.
8. Place the noodles, shrimp, peanut sauce and minced scallions in a large bowl and toss.
9. Chill in the refrigerator for one hour before serving.

shrimp, peanut oil, lime juice, garlic, hot chili, fish sauce, rice noodles, salt, peanut dipping sauce, scallions

Taken from cooking.nytimes.com/recipes/9843 (may not work)