Grilled shrimp & rice-noodle salad

Ingredients

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4 for approx. $2.63 per person

  • 1 tablespoon canola oil
  • 4 teaspoons sriracha
  • 4 teaspoons sugar
  • 3/4 pound shrimp, peeled and deveined
  • 2 tablespoons fish sauce
  • 2 limes – 1 juiced (about 2 tablespoons), 1 cut into wedges
  • 4 1/2 teaspoons rice vinegar
  • 6 ounces spinach, coarsely chopped
  • 4 ounces thin rice noodles, cooked according to package instructions, then cut with scissors into 2-inch pieces
  • 1 English cucumber, quartered lengthwise, then cut crosswise into 3/4-inch pieces
  • 2 scallions, thinly sliced
  • 1 small red Fresno or jalapeno chile, thinly sliced
  • 1/2 cup honey-roasted peanuts, chopped
  • 1 cup (packed) fresh mint leaves, torn if large

Directions

Brush a grill or grill pan with the oil and heat over medium-high. In a medium bowl, whisk 2 1/2 teaspoons sriracha and 1 teaspoon sugar; (season with salt and pepper if desired). Add the shrimp and toss to coat. Grill just until opaque in the center, about 2 1/2 minutes per side; transfer the shrimp to a plate.

In a small bowl, whisk the remaining 1 1/2 teaspoon sriracha and 3 teaspoons sugar with the fish sauce, lime juice, vinegar and 3 tablespoons water until the sugar dissolves. In four 24-ounce jars, layer the spinach, noodles, cucumber, shrimp, scallions, chile, peanuts and mint. Drizzle with the dressing and serve with lime wedges for squeezing on top.

This recipe is courtesy 719woman.com.