Spicy Shrimp and Cellophane-Noodle Salad Recipe

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!