Vietnamese Shrimp and Noodle Bowls
Peel and devein 1 pound
large shrimp in shells. In a medium bowl, whisk 1/3 cup each canola oil, honey and
soy sauce; 1 tablespoon minced garlic; and 2 teaspoons minced fresh ginger. Set aside 1/2 cup mixture for dressing. Stir shrimp into remaining mixture; chill, covered, 20 minutes. Meanwhile, soak 8 ounces
rice vermicelli noodles in enough boiling water to cover until limp but al dente, 5 to 8 minutes; drain and rinse.
Thread shrimp on skewers, removing garlic and ginger from shrimp. Grill, covered, over medium-high heat until opaque, 2 to 3 minutes per side. In four bowls, arrange noodles, shrimp, 6 cups torn leaf lettuce, 2 cups trimmed and sliced snow peas, and 1 cup each shredded carrot and red bell pepper strips. Whisk 3 tablespoons
lime juice, 2 tablespoons
water and 1/8 teaspoon
crushed red pepper into reserved dressing mixture. Drizzle over bowls; top with fresh basil.