Spicy Shrimp and Cellophane-Noodle Salad

This makes a fabulous easy and healthy dish. It can also be made ahead of time and then assembled at the last minute. Recipe is by Annabel Langbein from an article that appeared in F&W Magazine in the September, 2006 edition."Why We All Want to Cook (and Live) Like Annabel Langbein."

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  tablespoons fresh lime juice
• 2  tablespoons  asian fish sauce
• 1  tablespoon sugar
• 1  tablespoon  grapeseed oil
• 1  red Thai chile, sliced paper-thin
• 1  kaffir lime leaves, minced or 1⁄2 teaspoon  grated lime zest
• 1  teaspoon oyster sauce
• 1 1⁄4 lbs large shrimp, shelled
• 2 (2 ounce) packages  dried cellophane noodles
•  boiling water
•  salt & freshly ground black pepper
• 2  scallions, thinly sliced
• 1 1⁄2 cups mint leaves
• 3⁄4 cup cilantro leaf
• 3⁄4 cup basil leaves (these were omitted, personal preference)
• 1⁄2 cup  chopped  dry roasted salted peanut
•  lime wedge, for serving

Directions

1. In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce.
2. In another bowl, toss the shrimp with half of the chile-lime dressing.
3. Cover and refrigerate for 30 minutes.
4. Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water.
5. Let stand until pliable, 5 minutes.
6. Light a grill.
7. Drain the cellophane noodles; using scissors, cut the noodles into 2-inch lengths and return them to the bowl.
8. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute & drain well.
9. Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side.
10. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing.
11. Mound the salad on plates or a platter.
12. Sprinkle with the peanuts and serve with lime wedges.
13. Enjoy!