Barbecue Shrimp and Sugar Snap Pasta Salad - Clean Eating

This is out of a Clean Eating magazine.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb shrimp, peeled and deveined
• 2  teaspoons five-spice powder
• 1  teaspoon olive oil
• 8  ounces sugar snap peas, trimmed
• 6  ounces  soba noodles
• 1⁄2 English cucumber
• 1⁄4 cup fresh basil, shredded
• 1⁄4 cup cilantro, chopped
• 1  tablespoon fresh ginger, julienned

• Dressing

• 1  tablespoon fresh ginger, grated
• 1  garlic clove, minced
• 3  tablespoons low sodium soy sauce
• 1  tablespoon olive oil
• 1  teaspoon honey

Directions

1. Preheat barbecue to medium-high.
2. Toss shrimp with five-spice powder and olive oil.
3. Thread onto skewers.
4. Let marinate while preparing salad.
5. Boil sugar snaps until tender-crisp, 2 minutes, then drain and rinse with cold water.
6. Slice lengthwise into julienne strips (be careful-some of the peas pop out).
7. Boil noodles just until tender, about 5 minutes, then drain and rinse with cold water.
8. Drain well.
9. Place in a large bowl with sugar snaps.
10. Slice cucumber in half lengthwise (scrape out seeds if you wish).
11. Thinly slice, then add to noodles along with basil, cilantro and julienned ginger.
12. For the dressing place grated ginger in a small sieve set over a bowl.
13. Using the back of a spoon, firmly press ginger to release juice,.
14. Discard grate ginger. Stir in garlic, soy sauce, oil and honey.
15. Pour over noodle mixture and toss to evenly mix.
16. Barbecue shrimp, 2 minutes per side.
17. Divide noodles among four bowls and top each with a skewer.