Asian Shrimp and Zucchini Skewers with Noodle Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 garlic cloves, finely chopped |
zest and juice of 1 lime |
1 1/2 teaspoons thai fish sauce |
3/4 teaspoon asian chili garlic sauce |
2 1/2 tablespoons soy sauce |
1/2 teaspoon finely chopped fresh ginger |
1/4 cup olive oil |
1 pound large peeled, deveined shrimp (about 24) |
1/2 pound zucchini, halved lengthwise and sliced 1/2 in. thick |
2 ounces flat rice-stick noodles |
2 tablespoons seasoned rice vinegar |
1/4 cup thinly sliced fresh mint |
4 cups lightly packed torn butter or red-leaf lettuce |
1/4 cup chopped cilantro |
1/4 cup thinly sliced red onion |
Directions:
1. Whisk together garlic, lime zest and juice, sauces, ginger, and oil in a small bowl. Toss shrimp and zucchini in a medium bowl with 1/4 cup sauce mixture to coat.
2. Heat grill to medium (350° to 450°). Cook noodles according to package directions. Drain, rinse under cold water, and chill until ready to use.
3. Thread shrimp and zucchini alternately on 8 metal skewers (8 to 10 in.). Oil cooking grate, using tongs and a wad of oiled paper towels. Grill skewers, turning once, until shrimp are cooked through and zucchini are tender-crisp, about 7 minutes total.
4. Whisk vinegar into small bowl of sauce mixture to make salad dressing. In a medium bowl, toss mint, butter lettuce, rice noodles, cilantro, and red onion with dressing until coated. Divide salad among plates and set skewers alongside each serving.
5. Note: Nutritional analysis is per serving.
|
|